Jam Thumbprint Cookies
A signature holiday sweet, these adorable bejewelled cookies are fun for the entire family to make, as little hands can assist with the jam filling or thumbprinting.
Ingredients
Cookies
- ¾ cup unsalted butter softened
- ½ cup + 1 tbsp granulated sugar
- ½ tsp salt
- 2 eggs separated
- 1½ tsp vanilla
- 2 cups all-purpose flour spooned and levelled
Coating
- 2 egg whites
- 1 tsp water
- 1⅔ cups walnuts finely chopped, or 2 cups sweetened shredded coconut
- ¼ - ⅓ 1/3 cup raspberry or apricot jam
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In large bowl, beat butter, sugar and salt until light. Beat in egg yolks one at a time; beat in vanilla until combined.
- Stir flour into butter mixture until incorporated. Roll dough, 1 level tbsp at a time, into balls.
- Whisk egg whites and water until frothy. Place walnuts in a shallow dish. Using fork, dip each ball into egg whites, then into nuts to coat. Place 2 in. (5 cm.) apart on prepared pans. Press thumb into centres to make wells.
- Bake for 10 minutes. Press centres with bottom of wooden spoon and fill with scant ½ tsp jam. Return to oven and bake until edges are golden, 3 to 5 minutes.
