Glazed Raspberry Jam Thumbprint Cookies
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
36 Cookies
- Serves:
- 36
ingredients
- 157.80 ml butter, softened
- 78.78 ml granulated sugar
- 2 eggs, yolks and whites separated
- 7.39 ml vanilla, separated
- 2.46 ml salt
- 354.88 ml all-purpose flour, sifted
- 177.44 ml walnuts, finely chopped
- 78.78 ml raspberry preserves (or any flavor you like)
- 295.73 ml confectioners' sugar
- 44.37 ml milk (more if needed)
directions
- Preheat oven to 350°F.
- Cream together butter and granulated sugar until fluffy.
- Add 2 egg yolks, 1 tsp vanilla, and salt; beat well.
- Gradually add flour, mixing well.
- Shape into 3/4-inch balls.
- Dip into slightly beaten egg whites then roll in chopped walnuts.
- Place 1 inch apart on greased cookie sheet.
- Press down center of each with thumb.
- Fill thumb prints with preserves.
- Bake at 350F for 15 to 17 minutes.
- Mix milk and 1/2 tsp vanilla into confectioners' sugar, adding more milk if necessary to make a glaze.
- Drizzle glaze onto warm cookies and allow to cool.
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