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Thumbprint Cookies
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Buttery thumbprint cookies filled with jam and rolled in nuts - a classic holiday party hit!
Ingredients:
1cupunsalted butter (2 sticks or 8 ounces), at room temperature
1/2 cupsugar
2 large eggs, at room temperature
1teaspoonvanilla extract
1/4 teaspoonsalt
2cups all-purpose flour
1cupchoppednuts (optional)
3/4 cupjam, any kind
Instructions:
Prepare the cookie dough: Cream the butter and sugar on high speed for approximately 3 minutes using an electric mixer. Separate the eggs and incorporate the yolks and vanilla into the butter. Place the egg whites in a separate shallow bowl. Add the flour and salt to the bowl and mix until just combined.
Refrigerate the dough for a minimum of 30 minutes.
Preheat the oven to 350°F and prepare two baking sheets by lining them with parchment paper.
Shape the cookies: Roll the dough into 1-inch balls and place them on the parchment-lined cookie sheets with spacing. If using nuts, whisk the remaining egg whites until frothy. Dip the dough balls into the egg whites, then roll them in the nuts until coated. Arrange on the baking sheets with spacing.
Create an indentation in each cookie by gently pressing with your thumb. Be cautious not to exert too much pressure to prevent crumbling. Fill each indentation with 1/2 teaspoon of jam.
Bake until slightly firm, about 12 to 15 minutes. Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely. Serve warm or at room temperature. Enjoy the recipe? Please leave a rating and review!