CUSTARD THUMBPRINTS



COOKIE:

1/2 C. Sugar                          1C. margarine-softened

1 teaspoon Vanilla                    2 Egg yolks

2 1/4 C Flour                          1 teaspoon Baking Powder





FILLING:

1 Tablespoon Sugar                    1 Tablespoon Flour

1/4 teaspoon Almond Extract           1/2C. Whipping Cream

1 Egg yolk- slightly beaten  



In medium bowl, cream sugar, margarine, vanilla, and egg yolks until

light and fluffy.  Lightly spoon flour into measuring cup; level off.

Gradually add flour and baking powder; mix well.  Chill 30 mins.

In small saucepan, mix sugar, flour, and almond extract.  Gradually 

add cream; cook over low heat until smooth and thickened, stirring 

constantly.  In small bowl, blend 2 Tablespoons HOT mixture into egg 

yolk.  Return to saucepan; blend well. Cook just until mixture bubbles,

stirring constantly.



Cool.



Heat oven to 350.  Shape dough into 1" balls; place, 2" apart on 

ungreased cookie sheets.  With thumb, make imprint in center of each 

cookie; fill with 1/2 teaspoon filling.  Bake at 350 for 11-14 mins. 

or until light golden brown around the edges.  Store in frig.



I skip the filling and use Apricot Jelly instead.  Can put the jelly on 

before baking to have it firm or after baking if you'd like it soft.