Thumbprint Cookies
These Thumbprint Cookies are the perfect holiday cookies. Cookie dough balls are coated in walnuts then topped with raspberry jam. An old fashioned cookie but a classic and incredibly delicious!
Servings: 24
Calories: 120kcal
Ingredients
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup butter unsalted and softened
- ½ cup brown sugar packed (light or brown)
- 1 egg separated
- 1 teaspoon vanilla extract
- 1 cup walnuts toasted and finely chopped
- ¼ cup raspberry jam seedless, or your favorite jam
Instructions
- Preheat the oven to 350°F. 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 cookie 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 washed and dried wine cork.
- Transfer the baking sheet to the oven and bake for 8 minutes. Now carefully fill each cookie with about ¼ teaspoon of jam per cookie. Transfer the cookie sheet back to the oven and bake for another 8 minutes or until the edges are lightly browned.
- Place cookies on wire racks to cool completely.
Video
Notes
- If you use salted butter, there is no need to add additional salt to the recipe.
- This recipe will yield about 18 to 24 cookies.
- Feel free to add whatever jam or jelly you prefer. Pecans can also be used instead of walnuts.
- Room temperature ingredients. The butter needs to be soft to make the dough. And for the best texture, the large egg should be at room temperature as well so when mixed with the dry ingredients everything emulsifies properly.
- Use a cookie scoop. For the best results, all the cookies should be about the same size, and using a cookie scoop is the easiest way to portion them out.
- Rotate the pan. Most ovens have hot and cold spots. So for the most uniform baking, rotate the sheet pan halfway through the baking time.
- To freeze, place cookies in an airtight container and place in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 30mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 129IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 1mg