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Thumbprint Cookies

Thumbprint Cookies
Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep time 15 mins
Cook time 10 mins
Chill time 20 mins
Yield

2 dozen (serving size: 2 cookies)

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup walnuts, finely ground
  • 1 tablespoon sugar
  • 1/4 cup apricot or seedless strawberry jam

Nutrition Information

  • calories 110
  • fat 7 g
  • satfat 3 g
  • protein 2 g
  • carbohydrate 12 g
  • fiber 0.0 g
  • cholesterol 19 mg
  • sodium 29 mg

How to Make It

  1. Preheat oven to 350ºF and line two rimmed baking sheets with parchment paper. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg yolk (reserve white) and vanilla. Reduce mixer speed to low and beat in flour and salt. Continue mixing on low until dough comes together in a ball.

  2. In a bowl, mix walnuts and sugar. Roll dough into 1-inch balls, dip each in egg white, then roll in walnut mixture, turning to coat. Transfer to baking sheets. Using your finger, make a deep indentation in center of each ball. Transfer pans to refrigerator; chill 20 minutes.

  3. Fill center of each cookie with some of jam (do not overfill or jam will leak out while baking). Bake, rotating pans halfway through, until cookies are golden brown, about 10 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely.