Thumbprint Cookies
Thumbprint Cookies
Prep Time: 35 minutes
Cook Time: 13-15 minutes
Total Time: 48-50 minutes
Yields: 18 cookies
- 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
- Preheat oven to 350℉ lightly grease a baking sheet.
- 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.
- In a separate bowl, whisk together flour and salt. Combine the flour mixture with the wet ingredients and mix until combined.
- Roll the dough into 1-inch balls. If the batter is too soft to roll, refrigerate for 20-30 minutes.
- In a small bowl, whisk egg white until frothy. Dip each ball into the egg whites and roll into finely chopped nuts.
- 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.
- Bake for 13-15 minutes. Remove from pan to cool. Store in an airtight container.