Thumbprint Cookies
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Thumbprint Cookies

Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 24 cookies
Calories 119kcal
Author Liza Agbanlog

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

Recipe Source: JoCooks

Nutrition

Calories: 119kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 39mg | Potassium: 39mg | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.5mg