Description

Delight in the sweet and nutty goodness of homemade Thumbprint Cookies. These buttery, melt-in-your-mouth cookies, with a tender center filled with your favorite jam and a coating of toasted walnuts, are a classic treat perfect for any occasion.

Ingredients

Units Scale

1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, unsalted and softened
1/2 cup brown sugar, packed (light or brown)
1 egg, separated
1 teaspoon vanilla extract
1 cup walnuts, toasted and finely chopped
1/4 cup raspberry jam, seedless, or your favorite jam

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Instructions

Prepare Oven and Baking Sheet: Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside.
Combine Dry Ingredients: In a medium bowl, combine the flour and salt together.
Cream Butter and Sugar: In the bowl of your mixer, add the butter and brown sugar, then mix until light and fluffy for a couple of minutes. Add the egg yolk, vanilla extract, and continue mixing until combined.
Add Flour Mixture: Add the flour mixture and mix until well incorporated.
Prepare Egg Wash and Nuts: In a small bowl, beat the egg white with a fork. In another shallow bowl, place the finely chopped walnuts.
Shape and Coat Cookies: Shape the dough into 1-inch balls. Roll each ball in the egg white, then roll them in walnuts, ensuring to coat them well.
Make Indentations: Place the balls on the prepared cookie sheet and press a deep indentation in the center of each ball with your thumb or a wine cork.
First Bake: Transfer the baking sheet to the oven and bake for 8 minutes.
Add Jam and Second Bake: 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.
Cool: Place cookies on wire racks to cool completely.

Notes

If using salted butter, omit additional salt.
This recipe yields 18 to 24 cookies.
Use your preferred jam or jelly. Pecans can be used instead of walnuts.
Use room temperature butter and eggs.
Use a cookie scoop for uniform cookie size.
Rotate the pan halfway through baking for even baking.
To freeze, place cookies in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 100
Sugar: 8g
Sodium: 40mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg