These thumbprint cookies are a Christmas tradition in my family. These sweet, buttery, walnut-crusted cookies are famous for their fruity, jam-filled centers. Use your favorite preserves (like raspberry, apricot, or strawberry) to add variety and visual interest to each batch.
Ingredients
- egg, separated: 1 piece (divided)
- butter: 0.5 cup (softened)
- packed brown sugar: 0.25 cup
- all-purpose flour: 1 cup
- vanilla extract: 0.5 tsp
- salt: 0.25 tsp
- walnuts: 0.25 cup (finely chopped)
- any flavor fruit jam: 0.66667 cup
Metric Conversion
Stages of cooking
-
Gather ingredients. Allrecipes/Victoria Jempty
-
Preheat the oven to 300 degrees F (150 degrees C). Grease two cookie sheets and set aside.
-
Whisk egg white in a small bowl. Place chopped walnuts in another small bowl. Allrecipes/Victoria Jempty
-
Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy, about 2 minutes. Allrecipes/Victoria Jempty
-
Add flour, vanilla, and salt; mix until well combined. Allrecipes/Victoria Jempty
-
Scoop dough into 1 1/2-inch balls. Dip in egg white, then roll in walnuts until coated. Place 2 inches apart on the prepared cookie sheets. Allrecipes/Victoria Jempty
-
Bake in the preheated oven until slightly puffed, about 5 minutes.
-
Remove cookies from the oven. Use your thumb to gently press an indent in the center of each cookie. Spoon jam into each thumbprint, filling it to the brim. Allrecipes/Victoria Jempty
-
Return cookies to the oven and bake until set, about 8 minutes. Allrecipes/Victoria Jempty
-
Remove from the oven and transfer to wire racks to cool completely. Allrecipes/Victoria Jempty
