New This Month

Polish Tea Cookies

These jam-filled treats are a close cousin to thumbprint cookies.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, Winter 1990


  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg yolk, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup sifted all-purpose flour
  • 1 cup blanched almonds, finely ground
  • Extra granulated sugar, for rolling
  • 1 egg white
  • Jam, for filling


  1. Cream together butter and sugar. Add egg yolk and vanilla; beat well. Add the flour; beat again.

  2. Chill dough for several hours.

  3. Heat oven to 325 degrees.

  4. Combine almonds with 2 tablespoons sugar. Form dough into small balls and dip in lightly beaten egg white, then in almond-and-sugar mixture. Press center of each ball with your thumb.

  5. Bake for 5 minutes, then remove and push down centers again. Bake for another 15 minutes, or until golden brown. Cool slightly and fill centers with jam.

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