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

Jam Thumbprints Jam Thumbprints
Finely chopped walnuts add a deep, nutty flavor to classic buttery thumbprint cookies in a recipe adapted from the _Better Homes & Gardens Cookbook_. _[See the recipe »](https://www.saveur.com/article/recipes/jam-thumbprints)_
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

Instructions

  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.
  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.

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