Thumbprint Cookies yield 2 dozen cookies
Ingredients:
2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)
Directions:
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a large bowl, beat together butter and sugar until light and fluffy.
Beat in egg yolks, vanilla extract and salt.
Gradually stir in flour. Form dough into 1-inch diameter balls.
Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets.
Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown.
Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.
2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)
Directions:
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a large bowl, beat together butter and sugar until light and fluffy.
Beat in egg yolks, vanilla extract and salt.
Gradually stir in flour. Form dough into 1-inch diameter balls.
Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets.
Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown.
Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.