Christmas Thumbprint Cookies
Sweet and buttery jam filled cookies coated in chopped nuts. A great Christmas cookie
Ingredients
- ½ cup Butter, softened
- ¼ cup sugar
- 1 lg egg, separated
- 1 tsp vanilla extract
- 1 cup all-purpose flour, sifted
- ½ cup finely chopped walnuts, pecans or almonds * I use pecans
- ¼ cup jam of choice
Instructions
- In a medium bowl, or stand mixer, cream butter
- Once the butter is lighter, gradually add the sugar, mix to combine
- Add the well beaten egg yolk, vanilla extract and flour, mix together on low
- Shape the dough into 1" balls and set aside (chill for 15-30 minutes)
- Dip each ball first into the egg white, then roll in the chopped nuts
- place on a parchment lined sheet pan (or ungreased cookie sheet) and make an indent in each one with your thumb or a thimble (if you have one).
- Bake in a 350℉ oven for 5 minutes, remove the tray and dent the cookies again (as they puff up when cooking)
- Bake for an additional 12-15 minutes until cooked and golden on the bottom edges
- Fill with jam while still hot
Notes
These cookies are tender and delicious. Fill them with your favorite jam and enjoy!
This recipe easily doubles or triples