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Thumbprint Cookies III

Thumbprint Cookies III

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 36 Servings
  • $10

INGREDIENTS

  • Dough

    • 🧈 2 cups unsalted butter
    • 🟤 1 cup packed brown sugar
    • 🥚 4 egg yolks
    • 2 teaspoons vanilla extract
    • 🧂 ¼ teaspoon salt
    • 🌾 4 cups all-purpose flour

  • Coating and Filling

    • 🥚 4 egg whites
    • 🌰 2 cups finely chopped walnuts
    • 🍓 ½ cup seedless raspberry jam

STEPS

1

Preheat oven to 350°F (175°C).

2

Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla, and salt until blended. Add flour all at once and beat at low speed, scraping the sides of the bowl often for 2 minutes or until well mixed.

3

Slightly beat the egg whites in a separate bowl.

4

Roll dough into 1-inch balls, dip each ball into egg whites, and roll in chopped nuts. Place about 1 inch apart on greased cookie sheets and make a depression in the center of each cookie using your thumb.

5

Bake in preheated oven for about 10 minutes or until light brown. Cool on a wire rack.

6

Fill the depression in each cooled cookie with raspberry jam. (Optional: Dust with confectioners' sugar.)

NUTRIENTS

Per 1 serving

🔥

227

Calories

  • 3
    Protein
  • 21
    Carbs
  • 15
    Fats

💡 For a more intense flavor, substitute almond extract for vanilla extract.You can freeze the cookies without jam for longer storage.If you don't like walnuts, try pecans or skip the nuts entirely for a different texture.