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
- butter: 0.66667 cup
- white sugar: 0.33333 cup
- egg yolks: 2 piece
- vanilla extract: 1 tsp
- salt: 0.5 tsp
- ½ cups all-purpose flour: 1 piece
- egg whites, lightly: 2 piece (beaten)
- walnuts: 0.75 cup (finely chopped)
- strawberry preserves: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line them with parchment paper.
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In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
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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.
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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.
