Jam Thumbprints Recipe

Ingredients
<br>- ⅔ cup butter
<br>- ⅓ cup white sugar
<br>- 2  egg yolks
<br>- 1 teaspoon vanilla extract
<br>- ½ teaspoon salt
<br>- 1 ½ cups all-purpose flour
<br>- 2  egg whites, lightly beaten
<br>- ¾ cup finely chopped walnuts
<br>- ⅓ cup strawberry preserves
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
<br>step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
<br>step 3: Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
<br>step 4: Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
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Ingredients
- ⅔ cup butter
- ⅓ cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 egg whites, lightly beaten
- ¾ cup finely chopped walnuts
- ⅓ cup strawberry preserves

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
step 3: Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
step 4: Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

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