Thumbprint Cookies

This rich, buttery cookie has a bright jam center and a coating of crushed walnuts. Perfect for gifting or a holiday cookie tray.

Prep Time 20

Cook Time 22

Total Time 45

Course Dessert, Snack

Cuisine American

Servings 12

Calories 185 kcal

Preaheat oven to 350℉/177℃. Line a baking sheet with parchment paper.
In a bowl cream together the butter and sugar until slightly fluffy, about 1 minute. You can use an electric mixer or cream it by hand with a spoon.
Add egg yolk and vanilla (set the egg white aside). Mix well until smooth.
Add all purpose flour and salt. Mix until a soft dough forms. Divide into 12 portions and roll into balls. If the dough is too soft, cover and refrigerate it for 30 minutes or until it firms up a bit.
Beat the egg white with a whisk until it's slightly foamy. Dip each ball into the egg white and roll in the chopped walnuts. Place on the prepared baking sheet, leaving 1½-2 inches of space in between. Cookies will spread slightly.
Using your thumb, make an indentation in the center of each ball, forming a little well. Place about ¼ teaspoon of jam in the well.
Bake for 20-22 minutes or until the bottoms are lightly golden and the cookies are slightly set. Cool 5-10 minutes on the baking sheet, then transfer onto a rack to cool completely. Cookies will keep up to 5 days in an airtight container stored at room temperature.

If you don't want to coat the cookies with walnuts, you can also use pecans or shredded coconut. You can also just leave them plain.

Using jelly instead of jam might ooze as they bake.

Keyword cookie, cookies, jam