Recipes

Thumbprint Cookies

Ingredients:

• 3/4 cup (g) Unsalted Butter, room temperature
• 1/2 cup (100g) Brown Sugar, packed
• 1 Egg, separated
• 1/4 tsp Vanilla Extract
• 1 cup (g) All-Purpose Flour
• 1/2 cup (g) Jam of your choice
• 1 cup (g) Walnut or Pecan Pieces

Directions:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a stand mixture, cream together butter, brown sugar, egg yolk, and vanilla for 3-4 minutes on high.
3. Add in flour. Mix until combined.
4. Roll cookie dough into 1-inch balls.
5. Roll balls in egg white and then in the walnut or pecan pieces.
6. Place cookies onto the cookie sheet about 2 inches apart.
7. Push your thump into the middle of the ball creating a thumb crater.
8. Fill the thumb crater with jam.
9. Bake for 15-20 minutes or until golden brown.

NOTE: Store cookies in an airtight container in the freezer for up to one month or at room temperature for up to 3 days.

Prep Time: 15 Minutes
Bake Time: 15-20 Minutes
Total Time: 30-35 Minutes
Yield: