Filled with jam and rolled in chopped nuts, these thumbprint cookies are easy, delicious and very pretty. These versatile cookies can use any flavor of jam or preserves, and also any chopped nuts you like. Some favorite combinations are raspberry and walnuts, apricot and pecans, strawberry and peanuts, or pineapple and macadamia.
Ingredients
2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)
Directions
- Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam.
Or, fill centers with 1/2 teaspoon of jam before baking. If you put the jam in before baking, it will bubble over a bit and not be quite as pretty, but they will be easier to store and you won’t have to fill them before serving. You might want to give one a try to see how you like it that way.