Thumbprint Cookies
A Grandma Ruthie classic
Makes about 19-20 cookies
Ingredients
-- 1/4 cup (50g) granulated white sugar
-- 1 large egg, separated
-- 1/2 cup (113g) unsalted butter, room temperature
-- 1 cup (130g) all purpose flour
-- 3/4 - 1 cup (75-100g) walnuts, toasted and finely chopped (can also use pecans, almonds, or hazelnuts)
-- 1/2 tsp pure vanilla extract
-- 1/4 tsp salt
-- 1/4 cup raspberry jam (or whatever your preference)
Instructions
Preheat oven to 350°F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Beat the butter with an electric mixer until smooth. Add the sugar and beat until incorporated. Add the egg yolk and vanilla extract and beat until combined. Scrape down the sides and bottom of your bowl as needed. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 to 60 minutes. In a small bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate. Roll the batter into 1 inch balls (15g for each cookie). Then, taking one ball of dough at a time, first roll it in the egg white and then roll in the nuts. Place on the prepared baking sheet spacing about 2 inches apart. Using your thumb or end of a wooden spoon, make an indentation into the center of each cookie. Bake for about 12 minutes, or until cookies are just set and the nuts have nicely browned. Remove from oven and place on wire rack to cool. Once mostly cooled, fill (spoon or pipe) the indentation with about 1/2 teaspoon of your favorite jam. Raspberry is a classic, but Grandma Ruthie used whatever she had around. Strawberry or apricot work well! Note: This recipe can be doubled.
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