Monday, February 21, 2022

Maria's Thumbprint Cookies

1/2 cup butter at  room temperature

1/4 cup sugar

1 large egg separated

1/2 teaspoon vanilla or almond

1 cup flour

1/4 teaspoon salt (optional)

3/4 - 1 cup walnuts toasted and finely chopped (can also use pecans, almonds, or hazelnuts)

1/4 cup raspberry jam (or one of your favorites)

Preheat  350 degrees F (180 degrees C) place the oven rack in the center of the oven. 

Line a baking sheet with parchment paper.

In a large bowl beat the butter until smooth, add sugar and beat until well mixed. Add egg yolk, extract and beat until well combined

In another bowl, mix together flour and salt, then add the flour mixture to the batter and beat just until  well combined. If the batter is too soft to roll into balls, refrigerate for 30-45 minutes.

In another small bowl, whisk the egg white until frothy. Place chopped nuts on a plate. Roll the batter into 1 inch Then, froll it in egg white and then roll in the nuts. Place on d baking sheet spacing about 2 inches  Using your thumb  make an indentation into the center of each cookie and then fill the indentation with about 1/2 teaspoon of favorite jam.

Bake  12 minutes, or until cookies are just set and the nuts have nicely browned once done place on wired rack to cool.

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