Thumbprint Cookies

1. 1

   1 Cream the butter and sugar on high speed for about 3 minutes.

2. 2

   2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies). - note: 1 whole egg as substitute for 2 yolks

3. 3

   3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4. 4

   4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5. 5

   5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6. 6

   6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

7. 7

   Yield: Makes 2 - 2-1/2 dozen cookies.

No nutritional information available.

No additional tips available.