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Name: Thumbprint Cookies
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 40
Cuisine: Holiday
Ingredients: 1 cup Unsalted butter room temperature; 1/2 cup Sugar; 2 large Eggs separated; 1 tsp Vanilla; 2 cups Flour; 1/4 tsp Salt; 1 1/2 cups Nuts toasted and chopped; 1 cup Jam

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INGREDIENTS

1 cup Unsalted butter ; room temperature
1/2 cup Sugar
2 large Eggs ; separated
1 tsp Vanilla
2 cups Flour
1/4 tsp Salt
1 1/2 cups Nuts ; toasted and chopped
1 cup Jam

Servings

INSTRUCTIONS

Beat the butter and sugar in electric mixer until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes.

Preheat oven to 350 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.

Bake for about 12 - 15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.

NOTES

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Thumbprint Cookies

1 cup Unsalted butter room temperature
1/2 cup Sugar
2 large Eggs separated
1 tsp Vanilla
2 cups Flour
1/4 tsp Salt
1 1/2 cups Nuts toasted and chopped
1 cup Jam

Beat the butter and sugar in electric mixer until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract.

Preheat oven to 350 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch  apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.

Bake for about 12 - 15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for  8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 40 Servings

Calories: 124
Calories from Fat: 70 (56%)

Amt Per Serving		% DV

	Total Fat 7.8g	10 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.8g
Cholesterol 33.4mg		10 %
Sodium 707.7mg		24 %
Potassium 43.8mg		1 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 12.2g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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