Thumbprint cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick unsalted butter, room temp
1/2 c sugar or a little less if you do not like it that sweet like me
1 large egg separated
1 t vanilla
11/4 c self rising flour
3/4 c walnuts finely ground
1 T sugar
3/4 c seedless jam of your choice
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Directions: |
Directions:Preheat oven to 350º. Line two large baking sheets with parchment paper or I have just sprayed the pans well. Using an electric mixer, beat the sugar and butter until fluffy about 2-3 min. Seperate the egg and add just the yolk and beat with the sugar and butter. Add the vanilla. Reduce the speed to low and beat in the flour. Continue mixing until the dough comes together in a ball. You will have to scrape it from the beaters too. In a bowl, mix the walnuts and the T of sugar. Roll the dough into one inch balls and dip into the beaten egg white and then roll into the walnut mixture. Place onto the baking sheets and using you finger, put a deep indent into the center of each ball. Chill for 20 min or so in the fridge. Fill center of each cookie with the jam. Don't overfill. Bake, but rotate the pans halfway through until cookies are a golden brown about 10 min. Remove from oven and cool for 5 min in the pan on wire racks. Transfer cookies to wire racks after 5 min to cool more. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:10-15 min |
Personal
Notes: |
Personal
Notes: I use to olove to make these. At that time I didn't have an appliance that chopped the walnuts fine so I had to do it with a knife. It may seem a little time consuming, but worth a try. If you have a light in the overn, turn it on to watch your cookies after 8 min to be sure they are not getting too brown. Everyones ovens are different. You can always buy an oven thermometer for more accuracy if your oven is older like mine.
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