Thumbprint Cookies

Recipe by Barb G.
READY IN: 1hr
YIELD: 42 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter
  • 12
    cup firmly packed brown sugar
  • 2
    large eggs
  • 12
    teaspoon vanilla
  • 2 12
  • 14
    teaspoon salt
  • 1 12
    cups finely chopped walnuts
  • 3 -4
    tablespoons red currant jelly (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee) or 3 -4 tablespoons raspberry jam (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee)
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DIRECTIONS

  • In large bowl of an electric mixer, beat butter and sugar until creamy.
  • Separate eggs.
  • Place whites in a small bowl, lightly beat; set aside.
  • Add egg yolks and vanilla to butter mixture.
  • Beat well.
  • In another bowl, stir together flour and salt.
  • Gradually add flour & salt to butter mixture, Blending thoroughly.
  • With your hands, roll dough into balls about 1-inch diameter.
  • Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
  • Place on greased baking sheets,spacing 1 inch apart.
  • With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
  • Neatly fill each indentation with 1/4 teaspoon jelly or jam.
  • (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
  • Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
  • This is when I fill each with icing.
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