Thumbprints

By jgroeneveld

A raspberry jam filled, walnut rolled cookie that has been a staple at Christmas for decades.

Ingredients

• 1 cup butter
• 1/2 cup light brown sugar
• 1 egg, separated
• 1 tsp. vanilla
• 1/2 tsp. salt
• 2 cups sifted flour
• 1 1/2 cups finely chopped walnuts

Details

Servings 3
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

In large electric mixing bowl, cream together butter, brown sugar, vanilla extract and yolk of egg (set egg white aside for use later) until light and fluffy.

Add flour and salt and mix until dough forms completely and is nice and smooth.

Put walnuts in food processor and finely chop- not too small and not too big. Place in bowl.

In another bowl add a splash of water to egg white and whisk together for 2o seconds.

Take dough and roll into 1 inch balls. Individually take balls one at a time and place in egg white wash until covered, than take ball and roll in chopped walnuts- place on ungreased cookie sheet. Take a teaspoon (you can use your "thumb", hence the name, but I find a teaspon creates the perfect print) and press into walnut covered ball creating a small pocket.

Place cookies into oven and bake for 8 minutes. Remove from oven, place on stove top and "re-form" center of cookie with teaspoon again. Add teaspoon of red raspberry preserves in each- place back in oven for an additional 10 minutes or until lightly golden brown. Preserves will melt and become very hot so be careful. I always like to check the bottom of one cookie to make sure they are not over cooking.