Thumbprint Cookies
Ingredients
Units
Scale
- 227 g butter, room temperature (1c)
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 1 pinch salt
- 2 cups flour
- 1 cup chopped nuts (optional)
- 3/4 cup your favorite jam
Instructions
- Cream butter & sugar on high speed, 3 minutes.
- Separate eggs. Add yolks & vanilla to butter mixture.
- Place egg whites in shallow dish & whisk until bubbly & frothy (used to keep the nuts on).
- Add flour & salt. Mix until just combined.
- Refrigerate 30 minutes.
- Preheat oven to 350º F / 176° C
- Roll dough into 1″ balls. Dip in egg whites, then nuts (if using).
- Place on cookie sheet. Press down in center with thumb.
- Fill with 1/2 t. of jam.
- Bake 12-15 minutes or until slightly firm.