Well how are things going this gorgeous Saturday morning? I woke up at 5:15 and could not go back to sleep. I tried watching the TV but the darn thing kept seeking a signal. Called the service line. Told me to check to see if any tree branches are blocking the dish. What!!!! It isn't even daylight yet. How am I gonna check for limbs when I can't see them. So I turn off the TV, fed Pokey, showered and dressed. Then I flip back the covers and poor Prissy blinked a couple of times and did not want to move. I had to put her halter and sweater on her with her laying flat. She just did not want to move this morning. Now tomorrow I bet I can sleep and then she will be up early. Oh well. Had breakfast and was at the shop before 8:00. Oh my!

The recipe for the day is from farmflavor.com. This looks good, easy, and healthier. What better combination for a cookie. I may tackle this one if I can find the almond flour. You know how I am in a grocery store. I have trouble with just the basics. But I love shortbread and anything with almond flavoring. So I might brave the store.

1

Almond Shortbread Thumbprint Cookies

Yield: 3 ½ dozen
Prep Time: 30 minutes (refrigerate 1 hour)
Cook Time: 15 minutes
Total Time: 1 hour, 45 minutes
Difficulty Rating: Intermediate

Nutritional Highlights: Every cookie is one-half whole grain from the white whole wheat flour. Almond meal adds antioxidant Vitamin E to these decadent and delicious butter-rich treats.

Recipe Created By: Kim Galeaz
Recipe From: My Indiana Home

Ingredients

• 1 cup white whole wheat flour
• 1 cup all-purpose flour
• ¼ cup almond flour (also known as almond meal)
• 1 cup (2 sticks) unsalted butter, at room temperature
• ⅔ cup sugar
• ½ teaspoon almond extract
• ½ teaspoon each lemon and orange zest, finely grated
• ¼ cup each strawberry, blackberry and apricot preserves, jelly or jam (or, use any favorite flavor of jam, jelly or preserves)

Tips & Notes

Change up the flavors! Replace the suggested jams with your favorites. Any fruit-flavored jam or preserves is delicious.

Instructions

1. Whisk together three flours in medium bowl and set aside.
2. Combine butter and sugar in large bowl of electric mixer with paddle attachment. Beat at medium speed, scraping bowl often, until creamy.
3. Mix in almond extract and lemon and orange zests.
4. Reduce speed to low and add flour mixture slowly, mixing well after each addition.
5. Place dough on large piece of plastic wrap, form into slightly flattened disk and completely cover with wrap. Refrigerate at least one hour.
6. Heat oven to 350°F.
7. Shape dough into 1 to 1-1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Make deep indentation in center of each ball with thumb. Edges may crack slightly, but that’s okay.
8. Fill each indentation with at least ¼ teaspoon preserves or jam.
9. Bake for 14 to 15 minutes or until edges are lightly browned. Let stand one minute on cookie sheet then remove to wire cooling racks.
10. Once cooled, store in tightly covered container in single layer

I guess no one is Cuttling today. Prissy and I are hanging out by ourselves. Maybe we should close up and go take a nap.

See you at the shop.