Thumbprint Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup nuts
- 3/4 cup jam
Shop ingredients
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Instructions
- Beat the butter and sugar on high speed with an electric mixer for about 3 minutes.,Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Set aside the egg whites in a separate shallow bowl.,Add the flour and salt to the mixing bowl and mix until just combined.
- Place the dough in the fridge and chill for at least 30 minutes.
- Line two baking sheets with parchment paper.
- Roll the dough into balls about 1 inch in diameter. Place the balls on the parchment-lined cookie sheets spaced a few inches apart.,If using nuts, whisk the reserved egg whites until frothy. Dip the dough balls into the egg whites and then, roll them into the nuts until covered. Arrange them on the baking sheets a few inches apart.
- Press down on each ball of dough with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill each cookie with 1/2 teaspoon of jam.
- Bake for 12 to 15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling. Serve warm or at room temperature.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original