Name: Thumbprint Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 30
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks or 8 ounces), at room temperature; 1/2 cup sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups all-purpose flour; 1 cup chopped nuts (optional); 3/4 cup jam, any kind

Ingredients

30 serv.

1 cup unsalted butter (2 sticks or 8 ounces), at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 cup chopped nuts (optional)
3/4 cup jam, any kind

Instructions

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1 Beat the butter and sugar on high speed with an electric mixer for about 3 minutes. Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Set aside the egg whites in a separate shallow bowl. Add the flour and salt to the mixing bowl and mix until just combined.
2 Place the dough in the fridge and chill for at least 30 minutes.
3 Line two baking sheets with parchment paper.
4 Roll the dough into balls about 1 inch in diameter. Place the balls on the parchment-lined cookie sheets spaced a few inches apart. If using nuts , whisk the reserved egg whites until frothy. Dip the dough balls into the egg whites and then, roll them into the nuts until covered. Arrange them on the baking sheets a few inches apart.
5 Press down on each ball of dough with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill each cookie with 1/2 teaspoon of jam.
6 Bake for 12 to 15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling. Serve warm or at room temperature. Did you enjoy this recipe? Let us know with a rating and review!