Ingredient Notes
When making thumbprint cookies, the quality of your ingredients can really make a difference. Use unsalted butter for a richer flavor and to control the saltiness. For the sugar, granulated sugar works perfectly, but consider using a mix of brown sugar for a hint of molasses flavor. The jam filling can be any flavor you enjoy. Raspberry, strawberry, or apricot are popular choices, but don’t be afraid to experiment with other flavors like lemon curd or chocolate ganache. If you want a nut-free option, you can roll the dough in shredded coconut or leave it plain. These small tweaks can elevate your cookies.
Storage Instructions
To keep your thumbprint cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want them to last longer, consider freezing them. Just make sure they are completely cool before you freeze them. Layer them between sheets of parchment paper in a freezer-safe container. They can last up to three months in the freezer. When you’re ready to enjoy them, let them thaw at room temperature for a bit or pop them in the microwave for a few seconds for a warm treat. This way, you can savor them even longer.
Frequently Asked Questions
What can I use instead of walnuts?
If you’re looking for a nut-free option, shredded coconut works great for rolling the dough. You could also use chopped pecans or almonds if you want to stick with nuts but prefer a different flavor.
How should I store my thumbprint cookies?
Keep your cookies in an airtight container at room temperature to keep them fresh. They should last about a week, but they might not last that long because they are so delicious!
Can I make the dough ahead of time?
Absolutely, you can prepare the dough in advance and refrigerate it for up to three days. Just make sure to bring it to room temperature before rolling and baking.
What are some good jam substitutes?
You can use any jam or preserve you like. Raspberry and apricot are classic choices, but lemon curd or even chocolate ganache can add a fun twist.
What common mistakes should I avoid?
One common mistake is overbaking the cookies, which can make them dry. Also, make sure your butter is softened properly for the right texture in the dough.
Thumbprint Cookies
Ingredients
- 1 cup walnuts
- ½ cup butter , softened
- ½ cup brown sugar
- 1 egg , separated
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour , sifted or whisked
- ¼ cup of your favorite jam (I used raspberry and pineapple jam)
Instructions
- Heat a large non-stick frying pan over medium high heat. Spread the walnuts in a single layer to the hot dry pan. Cook, watching frequently until the walnuts start to brown, about 4 minutes. Transfer the toasted walnuts to a baking sheet in a single layer. When the walnuts are cool, chopped them finely and then set aside.
- Preheat the oven to 350 degree F. Line a baking sheet with parchment paper.
- In a large bowl using an electric mixer, beat the butter and sugar until fluffy. Beat in the egg yolk and vanilla. Add the flour and beat until combined.
- In a small bowl, beat the egg white with a fork. In a shallow bowl, place the finely chopped walnuts.
- Shape cookie dough into 1-inch balls. Dip each ball in the egg white and then roll them in the walnuts. Place the balls on the prepared sheet. Using your thumb, press a deep indentation in the center of each ball.
- Bake the cookies for 8 minutes or until set. Remove the baking sheet from the oven and fill the center of the cookies with ¼ teaspoon of the jam. Return the sheet in the oven and bake the cookies until lightly browned, about 8 to 10 minutes.
- Transfer the cookies onto a wire rack to cool completely.
Notes
Nutrition
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