Thumbprint Jam Cookies


1 c. unsalted butter, room temperature
1 c. sugar
1 egg plus 1 egg yolk, room temperature
1 tsp. vanilla
2 2/3 c. flour
3/4 tsp. salt
1/2 c. walnuts, very finely chopped
1/3 c. jam/jelly/preserve/fruit butter/etc.


1. Cream butter using a mixer with a paddle attachment on medium. Add sugar, beat until smooth. Add egg, yolk, vanilla one at a time, mix until incorporated.

2. Combine flour, salt, and ground walnuts in a separate bow and mix.  Slowly add to the butter.  Mix until dough pulls away from the slide of the bowl.  Knead a few times, wrap in plastic and chill 1 hour.

3. Preheat oven to 350.  Lightly grease or parchment a cookie sheet.

4. Roll dough into 1″ balls.  Place on cookie sheet 2″ apart.  Make an indentation in the center of each with your thumb.  Fill with a generous 1/4 tsp. of jam.

5. Bake until edges are golden brown, 14-15 minutes. Remove from oven and allow to rest for a minute before transferring to a rack to cool.  Top with additional jam if desired.

Makes 3 dozen.

Stonewall Kitchen


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