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  •  5 stars stars based on 4 reviews
  •   100% would make this again
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Makes about 54

2/3 cup butter, softened
1/2 cup granulated sugar
2 egg yolks
1/2 teaspoon almond extract
1-3/4 cups sifted all-purpose flour
1/2 teaspoon salt
red jam (cherry or another flavor)
confectioners' sugar

Preheat oven to 325 F. Cream butter and granulated sugar; add yolks and beat until light. Add extract. Sift flour and salt and add to creamed mixture. Shape dough into 1 inch balls and place on ungreased baking sheets about 2" apart. Press finger or thumb into center of each cookie to make a shallow well. Bake about 25 minutes. Press again in centers after baking. Cool on a rack. When cool, fill centers with jam and sprinkle with confectioners' sugar. If using cherry jam, try to have a cherry in each cookie. Yields about 4-1/2 dozen cookies.

Note: Recipe provided by Kathleen Smith of Lincoln Park, New Jersey. Kathleen credits this recipe to her mother Dorothy Bolton Smith, born 1922, "...who was the world's best baker. For Christmas she made tens of thousands of cookies which were used as gifts and in later years she sold them. Her cookies tasted better than they looked, and each one looked like a piece of art. She was not of German descent - her father was a descendant of the Booth's who came from England prior to 1865 and her mother's family came from Scotland & Ireland also in the 1800's. Her mother died when she was 9 and her father died when she was 12. She lived with several aunts who baked cookies (and stored them in pillowcases!), so I assume the recipe came from an aunt."

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Reviews of Fingerklatschen:

1-4 of 4 reviews  

  Laura in Seattle  Dec 23, 2018
Would make this again.
This is the EXACT same recipe that's been in my family since the 1960s, when our friend Mrs. Bachman, shared it with us. Make it every year, and they never last long! 5 stars

  Rasma in BC  Sep 21, 2014
Would make this again.
I searched for this recipe to check if it really did leave out the egg whites. This is EXACTLY the same as the old hand-written, smudged piece of paper on which my English mother transcribed the recipe from her German mother-in-law. It has never been associated to Christmas/Weihnachts in our house, rather one of the all time favourites year round. Guess I have to continue separating my eggs! 5 stars

  Mary Lutz in Upstate NY (really upstate)  Dec 13, 2011
Would make this again.
I would love to know if there is any connection between Kathleen Smith's family and my own. The recipe is almost identical to one my mother always made at Christmas, except she used apple and currant jellies. We always believed it was an old Austrian or German recipe, passed down through my father's family. Many of our recipes came from my paternal grandmother, Clarissa (Viele) Lutz, who lived in Brooklyn. My mother was also born in 1922, but in the Adirondacks, so maybe it was something both moms found in a magazine! 5 stars

  Elisabeth in Indiana  Oct 30, 2006
Would make this again.
These were fabulous, and really pretty, too! Not at all difficult to make, I routinely bake cookies for my co-workers, and these always receive rave reviews! 5 stars

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