Thumbprint Cookies

During winter break my sister came to Dallas from New York to visit. For fun we decided to make thumbprint cookies from scratch. The cookies came out delicious and addicting.

Thumbprint cookies are a great and popular holiday cookie. These cookies got their name from the fact that you use your thumb to make a small indentation to each ball and fill it with any flavor of jam or jelly. They are also rolled around any kind of crushed nuts. My sister and I made strawberry, grape and peach thumbprint cookies with an almond crust. They all came out delicious.

INGREDIENTS:

1/2 cup of unsalted butter (room temperature)

1/4 cup of granulated sugar

1 egg (separate)

1/2 teaspoon of pure vanilla extract

1 cup of all-purpose flour

3/4 cup of toasted and finely chopped nuts (pick any kind you want- hazelnuts, almonds, pecans, walnuts… or a mixture of nuts)

Any flavor of jam or jelly

DIRECTIONS:

Step 1: Preheat oven to 350 degrees Fahrenheit. Line baking sheet with aluminum sheets or wax paper and spray non-stick pray so that the cookies wont stick. Once oven is to desired temperature toast your chopped nuts for about 10 minutes. Check frequently and turn over the chopped nuts so that they toast properly.

Step 2: In a bowl mix the butter and sugar by hand or with an electric mixer until fluffy. (about 3 minutes) After add the egg yolk and the vanilla extract. Continue to mix all ingredients.

Step 3: In a separate bowl mix the all-purpose flour and salt. Then add this mixture to the batter from step 1. Mix both batters until combined. Refrigerate batter for about 30 minutes and cover with plastic wrap.

Step 4: In another separate bowl mix the egg whites until fluffy. Put this bowl aside. On a plate place your toasted chopped nuts. Take batter out of the refrigerator and start to roll small balls of dough (about 1 inch in diameter). Dip the ball into the egg whites, then roll the ball into the nuts and place on the baking sheet. Repeat process until you have used all batter. Place each ball at least 1 inch away from each other.

Step 5: After placing all the cookies on the baking sheet take your thumb and press it  on the center of each cookie to make an indentation. Fill each cookie with 1/2 teaspoon of jam or jelly of your choice. Make sure to not overfill cookies.

Step 6: Bake cookies for about 13-15 or until the cookie and nuts have nicely browned. Remove cookies from oven and place on counter to cool.

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“Once you have mastered a technique, you barely have to look at a recipe again” -Julia Child

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