Instructions

Step 1

Using an electric hand mixer, beat butter and sugar until fluffy. With the motor running, add egg yolks and vanilla until combined; slowly add in flour until a dough forms. Cover and chill for 1 hour.

Step 2

Heat oven to 375°. Grease 2 baking sheets; set aside. Lightly beat egg whites; set aside. Shape dough into 1” balls. Roll balls in egg whites, then in nuts. Place 1” apart on prepared cookie sheets; using your index finger or the end of a wooden spoon, press into balls to create a deep well. Bake for 10 minutes until bottoms are light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving.

Recipes

Jam Thumbprints

Name: Jam Thumbprints
Total time: PT0D0H0M
Yield: makes ABOUT 20 COOKIES
Ingredients: 6 tbsp. unsalted butter, plus more for greasing; 1 ⁄ 2 cup sugar; 2 eggs, separated; 1 tsp. vanilla extract; 1 1 ⁄ 2 cups flour; 1 cup finely chopped walnuts; 1 ⁄ 3 cup jam or preserves, any flavor

Serves
makes ABOUT 20 COOKIES

HELEN ROSNER

Finely chopped walnuts add a deep, nutty flavor to classic buttery thumbprint cookies in a recipe adapted from the Better Homes & Gardens Cookbook.

Ingredients

6 tbsp. unsalted butter, plus more for greasing
¹⁄₂ cup sugar
2 eggs, separated
1 tsp. vanilla extract
1 ¹⁄₂ cups flour
1 cup finely chopped walnuts
¹⁄₃ cup jam or preserves, any flavor

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Instructions

Step 1

Step 2

Using an electric hand mixer, beat butter and sugar until fluffy. With the motor running, add egg yolks and vanilla until combined; slowly add in flour until a dough forms. Cover and chill for 1 hour.
Heat oven to 375°. Grease 2 baking sheets; set aside. Lightly beat egg whites; set aside. Shape dough into 1” balls. Roll balls in egg whites, then in nuts. Place 1” apart on prepared cookie sheets; using your index finger or the end of a wooden spoon, press into balls to create a deep well. Bake for 10 minutes until bottoms are light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving.