Description
Classic Thumbprint Cookies featuring a buttery walnut-coated dough filled with sweet raspberry jam. These delightful cookies have a tender crumb with a crisp edge, perfect for tea time or festive occasions.
Ingredients
Scale
Dry Ingredients
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar (light or dark)
- 1 egg, separated
- 1 teaspoon vanilla extract
Coating and Filling
- 1 cup walnuts, toasted and finely chopped
- ¼ cup seedless raspberry jam (or your favorite jam)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and brown sugar using a mixer until the mixture becomes light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract, and continue mixing until fully combined.
- Add Flour Mixture: Gradually add the flour and salt mixture to the wet ingredients and mix until the dough forms and is well incorporated.
- Prepare Egg Wash and Nuts: In a small bowl, beat the egg white lightly with a fork to create an egg wash. In another shallow dish, place the finely chopped toasted walnuts.
- Shape and Coat Cookies: Roll dough into 1-inch balls. Dip each ball into the egg white, then roll it in the chopped walnuts, coating evenly.
- Make Indentations: Arrange the nut-coated dough balls on the prepared baking sheet. Use your thumb or the end of a wine cork to press a deep indentation into the center of each ball to hold the jam filling.
- First Bake: Bake the cookies in the preheated oven for 8 minutes to set their shape.
- Add Jam and Second Bake: Remove the baking sheet, carefully fill each indentation with about ¼ teaspoon of raspberry jam. Return the cookies to the oven and bake for another 8 minutes or until the edges turn lightly golden brown.
- Cool: Transfer the baked cookies to wire racks and let them cool completely before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Toasting the walnuts enhances their flavor—toast them in a dry skillet over medium heat for 5 minutes.
- Use seedless jam to prevent the cookies from becoming too wet.
- Press deep indentations to hold enough jam without spilling during baking.
- Cookies can be stored in an airtight container for up to one week.
