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Thumbprint Cookies

Thumbprint Cookies

Prep Time: 35 minutes
Cook Time: 13-15 minutes
Total Time: 48-50 minutes
Yields: 18 cookies

Ingredients:
  • 1/2 cup Coburn Farms unsalted butter, room temperature
  • 1/4 cup Ginger Evans granulated sugar
  • 1 Good Nature egg, separated
  • 1/2 tsp Marcum vanilla
  • 1 cup Ginger Evans all-purpose flour
  • 1/4 tsp Marcum salt
  • 1 cup Nutsome walnuts or pecans, finely chopped
  • 1/4 cup Nutsome Hazel Nutter spread or your favorite jam
Directions:
  1.  Preheat oven to 350℉ lightly grease a baking sheet.
  2. Using a hand mixer, beat butter until smooth. Add sugar and mix until fully incorporated. Add the egg yolk and vanilla. Set bowl to the side.
  3. In a separate bowl, whisk together flour and salt. Combine the flour mixture with the wet ingredients and mix until combined.
  4. Roll the dough into 1-inch balls. If the batter is too soft to roll, refrigerate for 20-30 minutes.
  5. In a small bowl, whisk egg white until frothy. Dip each ball into the egg whites and roll into finely chopped nuts.
  6. Place dough balls on the prepared sheet 2 inches apart. Use the tip of your thumb to indent a small hole in the center and fill with 1/2 teaspoon of jam. If using hazel nutter spread, fill the thumbprints after baking.
  7. Bake for 13-15 minutes. Remove from pan to cool. Store in an airtight container.