Chocolate-Walnut Thumbprints

Chocolate-Walnut Thumbprints

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Active time 45 minutes

  • Total time 1 hour plus cooling Makes about 5 dozen cookies

  • 1

    c. butter (2 sticks;

  • no substitutions), softened % c. sugar

  • % c. unsweetened cocoa 14 tsp. salt

  • 1

    Ig. egg, separated 1 tsp. vanilla extract

  • 2

    oz. unsweetened chocolate, chopped and melted

  • 2

    c. all-purpose flour

  • l'h c. walnuts, finely chopped 'h c. cherry preserves

  • 1

    . Preheat oven to 350°F.

Directions

2. In large bowl, with mixer on low speed, beat butter, sugar, cocoa, and salt until creamy. Beat in egg yolk and vanilla until well blended, scraping side of bowl occasionally. Beat in chocolate. Add flour and beat until combined. 3. In small bowl, with fork, beat egg white lightly to break up. Spread walnuts on plate. Roll dough by rounded measuring teaspoons into 1-in. balls. Coat balls lightly in egg white, letting excess drip off. Roll in walnuts to coat. Place cookies, 1'h inches apart, on 2 large ungreased cookie sheets. Press thumb into center of each to make indentation. 4. Bake cookies 8 minutes, switching sheets on racks halfway through baking. Fill each with 14 teaspoon preserves. Bake 8 to 10 minutes longer, or until jam is bubbly. Let coolon cookie sheets 2 minutes before removing with spatula to wire racks to cool completely. Store cookies in airtight containers at room temperature up to 3 days. EACH COOKIE iiii About 80 calories, 1 9 protein, 8 9 carbohydrate,S 9 total fat (3 9 saturated), 1 9 fiber, 11 mg cholesterol, 40 mg sodium .• 184 GOOD HOUSEKEEPING


Nutrition

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