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