Thumbprint Cookies

Can put any type of jam in centre to add colour and interest to cookie plate.
Thumbprint Cookies
Thumbprint Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup unsalted butter at room temperature

  • 1/2

    cup packed light brown sugar

  • 1

    large egg, separated

  • 1

    tablespoon finely grated orange zest

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 1/4

    teaspoon salt

  • 1

    egg white, lightly whisked

  • 3/4

    cup walnut crumbs (finely chopped walnut pieces

  • 1/3

    cup apricot jam

Directions

Preheat the oven to 350 degrees and line 2 baking trays with parchment paper. By hand, with electric beaters or using a standup mixer fitted with the paddle attachment, beat the butter and brown sugar until smooth. Beat in the egg yolk, zest and vanilla. Add the flour and salt and mix until evenly blended. Spoon out tablespoonfuls of the dough and shape each into a ball. Whisk the remaining egg white in a small bowl. Dip each cookie into the egg white and then roll completely in the walnut crumbs. Place the cookies on the prepared trays, leaving an inch between them. Once all the cookies are on the trays, make an impression in the centre of each using the knuckle of your index finger. Bake the cookies for about 15 minutes, until the coconut and the bottoms of the cookies are lightly browned. While still warm, press the centre of the cookies down again, to make more room for the marmalade. Fill the cookies while still warm. Let the cookies air-dry for about 2 hours, then store The cookies will keep in an airtight container for up to 5 days.

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