Thumbprint Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 stick butter, room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk (reserve egg white for glossing the tops of the cookies if you want)
- 3/4 cup chopped walnuts (or other nut if you wish) *optional
- 1/2 cup jam, preserves, or spreads of your choosing
Directions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together the flour and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the egg yolk and vanilla extract until combined.
5. Gradually add the flour mixture to the butter mixture, mixing just until combined.
6. If using, stir in chopped walnuts.
7. Roll dough into 1-inch balls and place on a baking sheet lined with parchment paper.
8. Use your thumb or the back of a spoon to make an indentation in the center of each ball.
9. If desired, brush the tops with reserved egg white for a glossy finish.
10. Fill each indentation with about 1/2 teaspoon of jam or preserves.
11. Bake for 12-15 minutes, or until the edges are lightly golden.
12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 150 kcal | Servings: 24 cookies
Tips:
Use chilled dough for easier rolling and shaping.
Choose a thick jam or preserves to prevent spreading during baking.