Description
Delightful Thumbprint Cookies featuring a buttery, soft dough rolled in toasted walnuts and filled with sweet raspberry jam. These classic cookies combine a tender texture with a nutty crunch and fruity center, perfect for any occasion or holiday treat.
Ingredients
Scale
Dry Ingredients
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed (light or dark)
- 1 egg, separated
- 1 teaspoon vanilla extract
Coating and Filling
- 1 cup walnuts, toasted and finely chopped
- ¼ cup raspberry jam, seedless, or your favorite jam
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt until evenly mixed. This ensures consistent seasoning throughout the dough.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and brown sugar together on medium speed until the mixture becomes light, fluffy, and pale in color, which usually takes about 2 minutes. Add the egg yolk and vanilla extract, then continue mixing until fully incorporated.
- Add Flour Mixture: Gradually add the dry flour and salt mixture into the wet ingredients, mixing until well combined and a soft dough forms. Avoid overmixing to keep the cookies tender.
- Prepare Egg Wash and Nuts: In a small bowl, lightly beat the egg white with a fork to create an egg wash. In another shallow dish, place the finely chopped toasted walnuts for coating the cookie dough balls.
- Shape and Coat Cookies: Using your hands, shape the dough into 1-inch diameter balls. Roll each ball first in the egg white to moisten, then roll in the chopped walnuts, pressing gently to ensure the nuts stick well to the dough.
- Make Indentations: Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Press a deep indentation into the center of each ball using your thumb or a wine cork to create a well for the jam filling.
- First Bake: Place the baking sheet in the preheated oven and bake the cookies for 8 minutes. This initial bake sets the cookie shape while keeping the centers soft.
- Add Jam and Second Bake: Carefully spoon about ¼ teaspoon of raspberry jam into the indentation on each cookie. Return the baking sheet to the oven and bake for an additional 8 minutes, or until the cookie edges are lightly browned and the jam is set.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely. This helps them firm up and makes handling easier.
Notes
- For a crunchy texture, toast the walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Ensure the butter is softened (room temperature) for easier creaming with sugar.
- Use seedless jam to avoid seeds getting stuck in the cookie indentations.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For variation, try different nuts such as pecans or almonds, or use various jam flavors like apricot or strawberry.
