Thumbprint Cookies
Dec 8, 2017 0:28:35 GMT -5
Post by Honoria on Dec 8, 2017 0:28:35 GMT -5
Thumbprint Cookies
These THUMBPRINT COOKIES are the perfect holiday cookies. Cookie dough balls are coated in pecans then topped with raspberry jam. An old fashioned cookie but a classic and incredibly delicious!
Course: Dessert
Cuisine: American
Servings: 24
Calories: 119 kcal
Ingredients
1 1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup butter unsalted and softened
1/2 cup brown sugar packed (light or brown)
1 egg separated
1 tsp vanilla extract
1 cup walnuts toasted and finely chopped
1/4 cup raspberry jam seedless, or your favorite jam
Instructions
Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper; set aside.
In a medium bowl combine the flour and salt together.
In the bowl of your mixer add the butter and brown sugar then mix until light and fluffy for a couple minutes. Add the egg yolk, vanilla extract and continue mixing until combined. Add the flour mixture and mix until well incorporated.
In a small bowl beat the egg white with a fork. In another shallow bowl place the finely chopped walnut.
Shape the dough into 1 inch balls. It might be easier to use a small ice cream scoop to ensure that each ball is of equal size. Roll each ball in the egg white, then roll them in walnuts making sure to coat them well. Place the balls on the prepared cookie sheet and press a deep indentation in the center of each ball with your thumb. I find it easier to use a corkscrew.
Bake the cookies for 8 minutes or until set. Remove cookies from the oven and fill each indentation with the jam, use about 1/4 tsp per cookie. Return the cookies to the oven and bake for another 8 to 10 minutes until lightly browned.
Place cookies on wire racks to cool completely.
Recipe Notes
If you use salted butter, there is no need to add additional salt to the recipe.
This recipe will yield about 24 cookies.
Feel free to add whatever jam or jelly you prefer. Pecans can also be used instead of walnuts.
To freeze, place cookies in an airtight container and place in the freezer for up to 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
These THUMBPRINT COOKIES are the perfect holiday cookies. Cookie dough balls are coated in pecans then topped with raspberry jam. An old fashioned cookie but a classic and incredibly delicious!
Course: Dessert
Cuisine: American
Servings: 24
Calories: 119 kcal
Ingredients
1 1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup butter unsalted and softened
1/2 cup brown sugar packed (light or brown)
1 egg separated
1 tsp vanilla extract
1 cup walnuts toasted and finely chopped
1/4 cup raspberry jam seedless, or your favorite jam
Instructions
Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper; set aside.
In a medium bowl combine the flour and salt together.
In the bowl of your mixer add the butter and brown sugar then mix until light and fluffy for a couple minutes. Add the egg yolk, vanilla extract and continue mixing until combined. Add the flour mixture and mix until well incorporated.
In a small bowl beat the egg white with a fork. In another shallow bowl place the finely chopped walnut.
Shape the dough into 1 inch balls. It might be easier to use a small ice cream scoop to ensure that each ball is of equal size. Roll each ball in the egg white, then roll them in walnuts making sure to coat them well. Place the balls on the prepared cookie sheet and press a deep indentation in the center of each ball with your thumb. I find it easier to use a corkscrew.
Bake the cookies for 8 minutes or until set. Remove cookies from the oven and fill each indentation with the jam, use about 1/4 tsp per cookie. Return the cookies to the oven and bake for another 8 to 10 minutes until lightly browned.
Place cookies on wire racks to cool completely.
Recipe Notes
If you use salted butter, there is no need to add additional salt to the recipe.
This recipe will yield about 24 cookies.
Feel free to add whatever jam or jelly you prefer. Pecans can also be used instead of walnuts.
To freeze, place cookies in an airtight container and place in the freezer for up to 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
