Tasty Tuesday ~ Absolutely Almond Thumbprint Cookies

Ingredients

1 package Absolutely Almond Pound Cake Mix
½ cup butter, softened
1 large egg, beaten
1-1½ tablespoons water
½ cup Rhubarb Strawberry Fruit Spread


Directions

Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix™, butter and egg; mix until well combined.

Using hands, knead until the consistency of thick, moist dough. Form into generous 1-inch balls.

Place 2 inches apart on a greased large baking sheet. Bake 10 minutes. Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie. Fill with Rhubarb Strawberry Fruit Spread. Continue baking 4-6 minutes or until lightly browned.

Makes 8-10 servings.

Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.

The pound cake and rhubarb strawberry fruit spread can be purchased from Tastefully Simple.