Loving Life after 50

Thumbprint Cookies

Preheat oven to 325 degrees F
Ingredients
Print
Thumbprint Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 40
Ingredients
  • 1 cup butter softened
  • 1/2 cup brown sugar packed
  • 2 egg yolks
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 egg whites fork beaten
  • 1 cup finely chopped walnuts or other nuts
  • Raspberry Jam
Instructions
  1. Cream butter and brown sugar; beat in egg yolks.
  2. In separate bowl, combine flour, baking powder and salt; add to butter mixture and mix well.
  3. Form dough into small (1-inch) balls; dip in egg whites to coat; roll in chopped nuts; place on baking sheet 2 inches apart.
  4. Create an indent in the middle of each ball of dough by pressing down with your thumb, creating a “nest-like” shape.
  5. Create an indent in the middle of each ball of dough by pressing down with your thumb, creating a “nest-like” shape.
Directions
Cream butter and brown sugar; beat in egg yolks.
In separate bowl, combine flour, baking powder and salt; add to butter mixture and mix well.
Form dough into small (1-inch) balls; dip in egg whites to coat; roll in chopped nuts; place on baking sheet 2 inches apart.
Create an indent in the middle of each ball of dough by pressing down with your thumb, creating a “nest-like” shape.
Bake in preheated (325 degree F) oven for 5 minutes.
Remove from oven and quickly press the indents again with your thumb; return to oven and continue baking for another 10-13 minutes.
Remove from oven and fill indents with jam while cookies are still warm.
Allow to cool completely before eating. Makes 40 cookies.
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