MINIATURE JELLY THUMBPRINT COOKIES These sweet bites are irresistible with a cup of steaming hot chocolate. Marmalade or raspberry jam is a good alternative to the currant jelly. 3/4 cup sliced (flaked) almonds 1 cup all-purpose flour 1/8 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/3 cup firmly packed golden brown sugar 3/4 teaspoon vanilla extract (essence) 1 egg yolk 1/4 cup currant jelly, stirred to loosen Preheat an oven to 350°F. Spread the almonds on a baking sheet and toast, stirring occasionally, until lightly browned and fragrant, about 8 minutes. Remove from the oven, let cool, and chop very finely. Raise the oven temperature to 375°F.

In a small bowl, sift together the flour and salt; set aside. In a large bowl, combine the butter, brown sugar, and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the egg yolk. Reduce the speed to low, add the flour mixture and almonds, and mix just until incorporated.

Pinch off nuggets of the dough and roll between your palms to form 3/4-inch balls. Arrange on an ungreased baking sheet, spacing them about 1 1/2 inches apart. Using your index finger, make a depression about 1/3 inch deep in the center of each ball.

Bake for 7 minutes. Remove from the oven and, using a small spoon, fill the depressions with the jelly. Return to the oven and continue to bake until the cookies begin to color, about 8 minutes longer. Transfer the cookies to racks to cool. Store in an airtight container at room temperature for up to 5 days.

Makes about 3 1/2 dozen cookies.

[After Dinner, Williams-Sonoma Lifestyles Series]