Jam Thumbprint Cookies
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An Italian thumbprint cookie recipe given to me by my friend Mary.
- Ready In:
- 17mins
- Yields:
- Units:
2
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ingredients
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1⁄4 cup brown sugar
- 1 large egg, separated
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 cup walnuts, finely chopped
- jam, any flavour (I prefer apricot jam)
directions
- Preheat oven to 350 degrees F.
- In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
- Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
- In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
- Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
- Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
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RECIPE MADE WITH LOVE BY
@Chef Gorete
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@Chef Gorete
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"An Italian thumbprint cookie recipe given to me by my friend Mary."
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