These thumbprint cookies with their fruity, jam-filled centers are a Christmas tradition in my family. The cookies are tender, buttery, and coated with chopped walnuts. Use a range of your favorite preserves (like raspberry, apricot, or strawberry) to add variety and color to each batch of cookies.
Ingredients
- 1 large egg , separated, divided
- 0.5 cups butter , softened
- 0.25 cups packed brown sugar
- 1 cup all-purpose flour
- 0.5 teaspoons vanilla extract
- 0.25 teaspoons salt
- 0.25 cups finely chopped walnuts
- 0.67 cups any flavor fruit jam
Instructions
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1
Gather ingredients.
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2
Preheat the oven to 300 degrees F (150 degrees C). Grease two cookie sheets and set aside.
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3
Whisk egg white in a small bowl. Place chopped walnuts in another small bowl.
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4
Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy, about 2 minutes.
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5
Add flour, vanilla, and salt; mix until well combined.
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6
Scoop dough into 1 ½-inch balls. Dip in egg white, then roll in walnuts until coated. Place 2 inches apart on the prepared cookie sheets.
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7
Bake in the preheated oven until slightly puffed, about 5 minutes.
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8
Remove cookies from the oven. Use your thumb or the end of a wooden spoon to gently press an indent in the center of each cookie. Spoon jam into each thumbprint, filling it to the brim.
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9
Return cookies to the oven and bake until set, about 8 minutes.
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10
Remove from the oven and transfer to wire racks to cool completely.
Nutrition Facts
Per serving
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