Prep 15 mins
Cook 18 mins
Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.
- 177.44 ml walnut pieces
- 354.88 ml all-purpose flour, divided
- 118.29 ml cold butter or 118.29 ml margarine, cut in chunks
- 118.29 ml icing sugar
- 2.46 ml almond extract
- 1 large egg
- 118.29 ml seedless raspberry jam (or jam of your choice)
- Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
- In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
- Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
- Return nut mixture to food processor, along with almond extract and the egg.
- Process until entire mixture is combined; 15 seconds or so.
- Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
- Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
- Bake in preheated oven for 15 to 18 minutes, or until golden brown.
These were so easy to make, i am making dozens to give away this Christmas. I made one mistake and tried a batch with wholemeal flour..don't, they just didn't taste right. My only change would be to add a little more icing sugar as another person suggested. However excellent mini cookies.
I've never done what amounts to being a thumbprint style cookie before, but this recipe made it a very good experience! Oh and this was also the first time that I ever mixed an entire recipe in my little food processor, a fascinating experience! UPDATE; I've made this a few more times since and I highly recommend increasing the amount of confectioner's (icing) sugar as the cookie is much better sweeter! I've tried it @ 3/4 c. but I may even up it to a full cup the next time i make it! Thanks for sharing the recipe!
These cookies went together very easily but they were dry and had no taste. I had to throw the whole batch away because I just couldn't put them on my Christmas platters. I had such high expectations too... sorry!