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Thumbprint Cookies III
Thumbprint Cookies III
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Butter cookies with nut coating and jam filling, perfect for gifting. Swap vanilla for almond extract for extra flavor.
Ingredients:
  • 2 cups unsalted butter
  • 1 cup packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 4 cups all-purpose flour
  • 0.5 cup seedless raspberry jam
  • 2 cups finely chopped walnuts
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large bowl, cream together the butter and sugar until fluffy. Incorporate egg yolks, vanilla, and salt until well combined. Add all the flour at once and mix at low speed, scraping the sides of the bowl as needed, for 2 minutes until fully incorporated.
  • Whisk egg whites until frothy.
  • Form dough into 1-inch balls, then coat each ball with egg whites and roll in nuts. Arrange the balls about 1 inch apart on greased sheets and create a depression in the center of each cookie with your thumb.
  • Bake until golden brown, about 10 minutes. Let cool on a wire rack, then fill with jam. To make ahead, freeze the cookies after baking without jam. Optionally, dust with confectioners' sugar before serving.

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