Strawberry Thumbprints

1. 1

   Beat butter, 1/2 c of the sugar, yolk, vanilla and salt until fluffy.

2. 2

   Add walnuts and flour.

3. 3

   Blend on low speed just until combined; dough will be crumbly but moist.

4. 4

   Divide dough in half and form into two balls; wrap in plastic, refrigerate for 1 hour.

5. 5

   Heat oven to 375 degrees.

6. 6

   Line 2 large baking sheets with parchment paper.

7. 7

   Beak off 1 Tbsp of dough and roll into a ball (I use a cookie scoop).

8. 8

   Roll ball in remaining 1/2 c sugar to coat.

9. 9

   Place on prepared baking sheet.

10. 10

    Press a deep indentation into the center of the dough, large enough for 1/2 tsp jam.

11. 11

    Fill indentation with jam; repeat to form 36 cookies.

12. 12

    Bake cookies in preheated oven for 12-14 min, rotating pans halfway through, until lightly golden.

13. 13

    Cool on pans on wire racks for 5 minutes.

14. 14

    Transfer cookies to racks; cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.