Thumbprint Cookies
Buttery soft cookies rolled in nuts and filled with jam are the perfect addition to any cookie tray!
Foto: Spend With PenniesIngredients
- 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
Preheat oven to 350°F.
Cream butter, shortening and brown sugar until fluffy. Add egg yolk and vanilla. (Set egg white aside in a small bowl.)
Combine flour and salt and add in a little at a time to the wet mixture until incorporated.
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.
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.
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.
Fill indents with jam. Cool completely.
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