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Thumbprint Cookies
Prep Time: 30 mins
Cook Time: 15 mins
Ingredients
- 1 cup salted butter, room temperature
- 1⁄2 cup brown sugar, packed
- 2 eggs, yokes and white separated
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon non-iodized salt
- 1 1⁄2 cups walnuts, chopped finely
- 1⁄4 cup jam of choice or jelly of choice
Directions
Pre-Heat Oven to 375ºF. Separate the egg yokes and whites. Slightly whisk the egg white and set aside.
Making the Dough
- In a stand mixer, cream butter and brown sugar together until creamy, about 2 minutes.
- Add egg yokes and vanilla to stand mixer, mix to combine.
- Scrape down the side of the bowl, add flour and salt, and mix until well combined.
Shaping and Filling Cookies
- Roll dough into 1-inch balls. Roll balls in egg white and then in the chopped walnuts.
- Place on a cookie sheet and use your thumb to create an indention in the dough.
- Fill with your choice of jam or jelly.
Baking the Cookies
- Bake for 12-15 minutes, or until lightly browned.
- Transfer to a cooling rack and let cool completely.
- Makes about 3 1/2 dozen, enjoy!