These jam thumbprints are delicious and attractive little cookies with a finger-sized indentation for preserves. Fill with different colored preserves for an interesting presentation.
Ingredients
- 0.67 cups butter
- 0.33 cups white sugar
- 2 eggs yolks
- 1 teaspoon vanilla extract
- 0.5 teaspoons salt
- 1.5 cups all-purpose flour
- 2 eggs whites , lightly beaten
- 0.75 cups finely chopped walnuts
- 0.33 cups strawberry preserves
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line them with parchment paper.
-
2
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
-
3
Shape dough into 3/4-inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on the prepared cookie sheets. Press down the centers of each with your thumb.
-
4
Bake for 15 to 17 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 strawberry preserves.
Nutrition Facts
Per serving
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