Thumbprint Cookies

Thumbprint cookies are the best choice of cookies for those who love butter, nuts and jam. These nut coated butter cookies filled with raspberry jam are perfect treat for family or friends and especially kids. These are super delicious to eat and pretty to serve.

Thumbprint Cookies with a cup of tea

Ingredients

1/2 cup unsalted butter at room temperature

1/4 cup regular white sugar

1 large egg

1/2 tsp vanilla extract

1 cup all purpose flour

1/8 teaspoon salt

3/4 cup your favorite nuts, toasted and finely chopped (I used almonds and pistachio)

1/4 - 1/2 cup raspberry jam (jam of your choice)

Makes 12 cookies.

Method

• Separate egg, reserving egg white. 
• In a bowl, whisk together the flour and salt.
• Cream butter, sugar until light and fluffy.
• Add egg yolk and vanilla extract and combine well.
• Add the flour mixture to the batter and beat just until combined.
  
• Preheat oven to 175 degrees C. Line a baking sheet with parchment or wax paper.
• In a small bowl, whisk the egg white until frothy. 
• Roll the dough into 1" balls.* Dip the balls one at a time in egg white and then roll in the chopped nuts. Place on cookie sheet spacing about 1" apart. With thumb, dent each cookie and fill with 1/2 tsp of jam. 
• Bake for 12-15 minutes or until the cookies are nicely set and the nuts have nicely browned.
• Remove cookies from oven and place on wire rack to cool.

Note: *If the batter is too soft to roll into balls, refrigerate for 15-20 min or until it is easier to work with.

Thumbprint Cookies