A classic thumbprint cookie rolled in chopped almonds and filled with raspberry jam. Of course you can use any type of chopped nuts and any type of jam for your own unique take on this great recipe.
Ingredients
1/2 cup butter, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 large egg, separated
1 cup all-purpose flour
3/4 cup finely chopped almonds
raspberry jam
Directions
- Beat butter until creamy. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually overnight). Pre-heat oven to 300 F. Slice logs into cookie-sized pieces. Dip pieces into egg and chopped almond. Place on greased baking sheet. With your thumb, make an indent in the middle of each cookie and fill with jam. Bake about 20 minutes or until set.
Notes
- Reviewers, please help us out and note the yield! Thanks!
- Posted by Gail to the now-defunct Holiday Cookie Club forum at Epicurious.com. Gail says: “My mother made these cookies when I was growing up. She always tripled the recipe so that she would have plenty to serve at her annual holiday open house. What she didn’t know was that my brother and I would always get to them first.”