THUMBPRINT COOKIES
Christmas is almost here, which is a good time to do some baking. My friend came by the other night to drop off a gift basket she makes every year. She is a good cook and baker, so there were some baked goods and cookies. I got inspired and decided to do some baking myself. I was looking for a recipe and stumbled upon these delicious looking thumbprint cookies.
These thumbprint cookies are made from a sugar cookie dough. One-inch balls are formed out of the dough and then rolled in chopped walnuts and dented in the center with a thumb. The cookies are baked for 8 minutes, filled with jam in the dented center and then baked for another 10 minutes. These cookies came out so good. I placed mine in the fridge and have them as a snack with a glass of milk.
25 mins
Cook Time
17 mins
Total Time
42 mins
Servings: 24 cookies
Calories: 119 kcal
Thumbprint Cookies
Prep Time25 mins
Cook Time
17 mins
Total Time
42 mins
Servings: 24 cookies
Calories: 119 kcal
Ingredients1 cup walnuts
½ cup butter , softened
½ cup brown sugar
1 egg , separated
1 tsp vanilla extract
1 ¼ cup all-purpose flour , sifted or whisked
¼ cup of your favorite jam (I used raspberry and pineapple jam)
½ cup butter , softened
½ cup brown sugar
1 egg , separated
1 tsp vanilla extract
1 ¼ cup all-purpose flour , sifted or whisked
¼ cup of your favorite jam (I used raspberry and pineapple jam)
InstructionsHeat a large non-stick frying pan over medium high heat. Spread the walnuts in a single layer to the hot dry pan. Cook, watching frequently until the walnuts start to brown, about 4 minutes. Transfer the toasted walnuts to a baking sheet in a single layer. When the walnuts are cool, chopped them finely and then set aside.
Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.
In a large bowl using an electric mixer, beat the butter and sugar until fluffy. Beat in the egg yolk and vanilla. Add the flour and beat until combined.
In a small bowl, beat the egg white with a fork. In a shallow bowl, place the finely chopped walnuts.
Shape cookie dough into 1-inch balls. Dip each ball in the egg white and then roll them in the walnuts. Place the balls on the prepared sheet. Using your thumb, press a deep indentation in the center of each ball.
Bake the cookies for 8 minutes or until set. Remove the baking sheet from the oven and fill the center of the cookies with ¼ teaspoon of the jam. Return the sheet in the oven and bake the cookies until lightly browned, about 8 to 10 minutes.
Transfer the cookies onto a wire rack to cool completely.
Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.
In a large bowl using an electric mixer, beat the butter and sugar until fluffy. Beat in the egg yolk and vanilla. Add the flour and beat until combined.
In a small bowl, beat the egg white with a fork. In a shallow bowl, place the finely chopped walnuts.
Shape cookie dough into 1-inch balls. Dip each ball in the egg white and then roll them in the walnuts. Place the balls on the prepared sheet. Using your thumb, press a deep indentation in the center of each ball.
Bake the cookies for 8 minutes or until set. Remove the baking sheet from the oven and fill the center of the cookies with ¼ teaspoon of the jam. Return the sheet in the oven and bake the cookies until lightly browned, about 8 to 10 minutes.
Transfer the cookies onto a wire rack to cool completely.
Source link from : https://salu-salo.com/thumbprint-cookies/