Thumbprint Cookies
Buttery soft cookies rolled in nuts and filled with jam are the perfect addition to any cookie tray!
Foto: Spend With Pennies
Ingredients
- ¼ cup unsalted butter (softened)
- ¼ cup shortening
- ¼ cup brown sugar (firmly packed )
- 1 egg (divided)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (all purpose)
- pinch salt
- 1 cup finely chopped walnuts
- raspberry jam (seedless)
Steps
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Preheat oven to 350°F.
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Cream butter, shortening and brown sugar until fluffy. Add egg yolk and vanilla. (Set egg white aside in a small bowl.)
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Combine flour and salt and add in a little at a time to the wet mixture until incorporated.
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Divide dough into 20 pieces and roll into balls. Beat egg white in a small bowl. Dip each cookie dough ball in the egg whites and then into the nuts, pressing to adhere.
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Place each ball of dough about 2″ apart on an ungreased baking sheet. Use the end of a spoon or your thumb to make an indentation in each cookie. Seal any cracks that form on the sides. Freeze 15-20 minutes.
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Bake 16-18 minutes or until set. Remove from the oven and use the back of a ½ teaspoon to press the indents again if needed.
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Fill indents with jam. Cool completely.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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