Jam Thumbprints

Name: Jam Thumbprints
Total time: PT0D0H0M
Yield: makes ABOUT 20 COOKIES
Ingredients: 6 tbsp. unsalted butter, plus more for greasing; 1 ⁄ 2 cup sugar; 2 eggs, separated; 1 tsp. vanilla extract; 1 1 ⁄ 2 cups flour; 1 cup finely chopped walnuts; 1 ⁄ 3 cup jam or preserves, any flavor

Serves
makes ABOUT 20 COOKIES

HELEN ROSNER

Finely chopped walnuts add a deep, nutty flavor to classic buttery thumbprint cookies in a recipe adapted from the Better Homes & Gardens Cookbook.

Ingredients

6 tbsp. unsalted butter, plus more for greasing
¹⁄₂ cup sugar
2 eggs, separated
1 tsp. vanilla extract
1 ¹⁄₂ cups flour
1 cup finely chopped walnuts
¹⁄₃ cup jam or preserves, any flavor

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Instructions

Step 1

Using an electric hand mixer, beat butter and sugar until fluffy. With the motor running, add egg yolks and vanilla until combined; slowly add in flour until a dough forms. Cover and chill for 1 hour.

Step 2

Heat oven to 375°. Grease 2 baking sheets; set aside. Lightly beat egg whites; set aside. Shape dough into 1” balls. Roll balls in egg whites, then in nuts. Place 1” apart on prepared cookie sheets; using your index finger or the end of a wooden spoon, press into balls to create a deep well. Bake for 10 minutes until bottoms are light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving.

Using an electric hand mixer, beat butter and sugar until fluffy. With the motor running, add egg yolks and vanilla until combined; slowly add in flour until a dough forms. Cover and chill for 1 hour.
Heat oven to 375°. Grease 2 baking sheets; set aside. Lightly beat egg whites; set aside. Shape dough into 1” balls. Roll balls in egg whites, then in nuts. Place 1” apart on prepared cookie sheets; using your index finger or the end of a wooden spoon, press into balls to create a deep well. Bake for 10 minutes until bottoms are light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving.