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Jam Thumbprint Cookies Recipe

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This recipe for Jam Thumbprint Cookies, by , is from Harbarger-Kirkpatrick-Ramirez-Slater Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marcia Harbarger


⅔ cups butter, softened
cup sugar
2 egg yolks
2 slightly beaten egg whites
1 teaspoon vanilla
1 cups flour
1 cup finely chopped nuts
⅓ - cup jam or preserves

Preheat oven at 375 degrees.
Beat butter for 30 seconds.
Add sugar and beat until combined.
Add egg yolks, one at a time, and vanilla.
Beat in the flour, adding it gradually.
Cover and chill for one hour,.

Shape dough into 1 inch balls. Roll each ball in the slightly beaten egg whites and then into the chopped nuts. Place cookie balls 1 inch apart onto a greased cookie sheet.
Press thumb into the center of each cookie.
Bake at 375 for 11 minutes.

Cool cookies, then fill each thumbprint with jam.




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