Thumbprints

These are wonderful little gems.  What I love about them is that they aren’t too sweet and work well with any jam or jelly I have tried. Most recently I even used some of my Jalapeno Jelly.  They were delicious and a crowd pleaser for sure.  They are quick and easy to make too, which I really love.   Warning! You won’t be able to eat just one.   Enjoy.

Ingredients

1 cup of butter (2 sticks or 8 ounces), room temperature (I have also used shortening when I didn’t have enough butter and they were still delicious)
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts (optional)
3/4 cup of your favorite jam

1. Cream the butter and sugar until fluffy, (2-3 minutes).

2. Separate the eggs. Add the yolks and vanilla extract to the butter mixture.

(If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy.  The egg whites will be used to keep the nuts on the cookies).

3. Add the flour and salt. Mix until just combined.

4. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

5. Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

6. Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

7. Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Makes about 2 dozen cookies.

 

Recipe adapted from Simply Recipes

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