One of the best reasons to be part of Kansas Agri-Women and American Agri-Women is the chance to make new friends from across the country — and learn about agriculture much different than what you have at home.
Wanda Kinney, a long-time member of both our state affiliate and the national organization, shares this recipe, which uses almonds from her friend Pam from California. The Kinneys raise cattle in Carbondale, Kansas. She is also known as the “Chicken Lady” at the local farmers market, where shoppers seek her out because they say her eggs taste the best!
“These cookies use almonds grown by my friend Pam from California who is a almond broker. I also used home-made peach jam from my own trees this summer. Hope you like them and can use the recipe.”
- 1 cup butter, softened
- 1/2 cup confectioners/powdered sugar
- 1 tsp. vanilla extract
- 2 cups all purpose flour
- 1/4 tsp. salt
- 1 cup finely chopped almonds
- 1/2 cup or so favorite jam
- additional powdered sugar for dusting, optional
Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, stir the flour and salt, gradually beat into the creamed mixture. Add nuts, mix well.
Shape dough into 1 inch balls. Place 1 inch apart on ungreased or parchment lined baking sheet. Press a deep indentation in center of each with your thumb: fill with about 1/2 tsp. jam.
Bake until the bottoms of cookies are light brown, 13-15 minutes. Remove to wire rack to cool. If desired,dust with additional powdered sugar. Makes about 3 dozen cookies.