Description
Delightfully buttery and tender Thumbprint Cookies filled with sweet raspberry jam and coated in crunchy toasted walnuts. These classic cookies offer a perfect balance of textures and flavors, ideal for festive occasions or everyday treats.
Ingredients
Scale
Dry Ingredients
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed light or brown sugar
- 1 egg, separated
- 1 teaspoon vanilla extract
Coating and Filling
- 1 cup toasted walnuts, 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). Line a baking sheet with parchment paper and set it aside to make the baking process smooth and prevent sticking.
- Combine Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour and salt for an even mixture.
- Cream Butter and Sugar: In the bowl of a mixer, beat the softened unsalted butter with the packed brown sugar until the mixture is light and fluffy, about 2 minutes. Then add the egg yolk and vanilla extract, continuing to mix until well combined for a smooth batter.
- Add Flour Mixture: Gradually add the flour and salt mixture into the butter-sugar mixture, stirring until all ingredients are fully incorporated and the dough forms.
- Prepare Egg Wash and Nuts: In a small bowl, beat the egg white lightly with a fork to use for dipping the dough balls. Place the finely chopped toasted walnuts in a shallow bowl to coat the cookies.
- Shape and Coat Cookies: Roll the dough into 1-inch balls. Dip each ball into the egg white wash, then roll it thoroughly in the chopped walnuts to coat each cookie evenly with nuts.
- Make Indentations: Place the walnut-coated dough balls onto the prepared baking sheet. Using your thumb or a wine cork, gently press a deep indentation into the center of each cookie ball to create space for the jam filling.
- First Bake: Bake the cookies in the preheated oven for 8 minutes to set the shape and lightly cook the dough.
- Add Jam and Second Bake: Remove the cookies from the oven and carefully fill each indentation with about ¼ teaspoon of raspberry jam. Return the baking sheet to the oven and bake for another 8 minutes, or until the edges of the cookies turn a light golden brown.
- Cool: Transfer the baked cookies onto wire racks to cool completely before serving or storing, allowing the jam to set and the cookies to firm up perfectly.
Notes
- Use seedless jam for smooth filling without seeds.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until fragrant.
- Ensure butter is softened but not melted for best creaming results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a different flavor, try apricot or strawberry jam instead of raspberry.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
