Shortbread Thumbelinas – a delicious recipe with flour, toasted almond, salt, butter, powdered sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine flour, 1/2 cup almonds, and salt; set aside.
2
Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
3
Add flour mixture to butter mixture gradually, beating just until blended.
4
Stir in vanilla.
5
Cover dough, and chill 1 hour.
6
Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
7
Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
8
Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
9
Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.
10
Microwave on HIGH 30 seconds.
11
Whisk until smooth.
12
Cool 20 minutes, and stir well; cool 8 more minutes.
13
Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.
1533
kcal
Calories
106
g
Fat
128
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 ½ cups flour, 1 cup finely chopped toasted almond, divided, ¼ teaspoon salt, 1 ¼ cups butter, softened, and more.
Yes, Shortbread Thumbelinas falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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