Les Madeleines Thumbprint Cookies

1. 1

   ["Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.", "Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.", "Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix) dough comes together; stir in chopped nuts.", "Chill dough if it seems too soft.", "Form dough into 1 1/4"" balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.", "Bake at 325u00b0 for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.", "NOTES: Yield becomes 60 cookies when dough is formed into 1"" dough balls. And any type of toasted and chopped nuts may be substituted for the almonds."]

* Per serving · 4 servings · Values may vary.