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Oatmeal Thumbprints

Oatmeal Thumbprints

Prep and Cook Time: about 1 1/2 hours. Notes: Oatmeal gives these jam-filled cookies a hearty texture. Store the cookies airtight for up to 2 days.

Sunset NOVEMBER 2003

  • Yield: Makes about 36 cookies

Ingredients

  • 1 cup (1/2 lb.) butter, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1 large egg, separated
  • 1 1/2 teaspoons vanilla
  • 1 cup all-purpose flour
  • 2 cups rolled oats
  • 1 1/2 cups finely chopped walnuts
  • About 1 cup fruit jam

Preparation

1. In a bowl, with an electric mixer on high speed, beat butter, brown sugar, egg yolk, and vanilla until smooth. Stir or beat in flour and oats until well blended.

2. In a small bowl, beat egg white and 2 teaspoons water to blend. Put walnuts in a shallow bowl. Shape dough into 2-teaspoon-size balls and dip in egg white mixture; shake off excess, then roll in walnuts. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press your thumb into the center of each cookie to make a 1/2-inch-deep indentation.

3. Bake cookies in a 300° oven until lightly browned, about 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

4. Carefully fill each indentation with about 1 teaspoon jam (if indentations have disappeared, make them again with the rounded end of a wooden spoon). Return to oven and bake until cookies are golden brown and jam has melted, about 15 minutes longer. With a wide spatula, transfer cookies to racks to cool completely.

Note: Nutritional analysis is per cookie.

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 56%
  • Protein: 2.2g
  • Fat: 8.8g
  • Saturated fat: 3.6g
  • Carbohydrate: 15g
  • Fiber: 1.2g
  • Sodium: 61mg
  • Cholesterol: 20mg
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Oatmeal Thumbprints recipe

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