Continuing my seasons eatings recipes this week I’m sharing a long time favorite, thumbprint cookies. They remind me of my childhood, I used to make these with my Mother at the holidays. Did you still make cookies you used to make as a child?
What You Need
1 1/4 cups all-purpose flour
8 Tbsp unsalted butter (softened)
1/2 Cup light brown sugar
1 Large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup walnuts ( finely chopped)
1 Tbsp sugar
1/4 Cup of seedless jam ( I used apricot and raspberry)
Nonstick Cooking spray
Two small bowls
2 Mixing bowls
Melon baller (optional)
Wire cooling racks
2 Baking sheets
Before You Start: Separate the yolk and the egg into two small bowls, mix the egg white slightly with a fork, preheat oven to 350º and prepare your baking sheets by lining them with parchment paper and lightly spraying with nonstick cooking spray.
Lets Make It! In a mixing bowl beat butter and sugar with an electric mixer on medium speed, until light and fluffy (3-5 minutes) add egg yolk and vanilla and continue mixing, reduce speed to low and beat in flour and salt. Continue mixing on low until dough comes together in a big ball. In a second bowl, mix walnuts and sugar. Using a melon baller or your hands, create 1-inch balls of dough. Dip each dough ball into the egg white, let excess drip off and then roll the dough ball in walnut mixture and evenly coat. Place onto baking sheets. Using your finger ( or the back of spoon), make a deep indentation in center of each ball ( do not push through) then place pans in the refrigerator to cool for about 30 minutes. Fill the center of each cookie with some of jam (do not overfill or jam will leak out while baking). Bake, rotating pans halfway through, about 10 minutes (until cookies are golden brown) Let cool for 5 minutes on baking sheets then transfer cookies to wire racks to cool completely. Makes about 24
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