Thumbprint Cookies

You may substitute almost any jam for the raspberry. Apricot, cherry preserves, or poppy seed filling all add a delicious sweetness to these pretty cookies.

Makes: 36 cookiesHands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Makes: 36 cookies

Ingredients

  • 1 cup unsalted butter
  • ½ cup brown sugar
  • 2 egg yolks
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 cups all-purpose flour
  • ¼ tsp. salt
  • 1¼ cups finely chopped walnuts
  • ½ cup raspberry jam

Directions

  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Mix butter and sugar until light and fluffy. Add egg yolks, vanilla, and almond extract.
  • Whisk flour and salt together. Stir into creamed mixture until well blended. Form into 1" balls; roll in chopped nuts. Arrange on baking sheets.
  • Bake 5 minutes. Press thumb down to dent each cookie; fill indentation with jam.
  • Bake 8–10 more minutes. Remove from oven and cool completely.

Recipe Information

Makes: 36 cookies

Ingredients

  • 1 cup unsalted butter
  • ½ cup brown sugar
  • 2 egg yolks
  • ½ tsp. vanilla extract
  • ½ tsp. almond extract
  • 2 cups all-purpose flour
  • ¼ tsp. salt
  • 1¼ cups finely chopped walnuts
  • ½ cup raspberry jam

Directions

  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • Mix butter and sugar until light and fluffy. Add egg yolks, vanilla, and almond extract.
  • Whisk flour and salt together. Stir into creamed mixture until well blended. Form into 1" balls; roll in chopped nuts. Arrange on baking sheets.
  • Bake 5 minutes. Press thumb down to dent each cookie; fill indentation with jam.
  • Bake 8–10 more minutes. Remove from oven and cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat6g
Saturated Fat4g
Cholesterol20mg
Sodium70mg
Total Carbohydrate20g
Dietary Fiber0g
Sugars14g
Protein2g