This past weekend I had a cookie baking marathon with some friends,
so prepare yourself for a flood of cookie recipes over the next few weeks!
Thumbprint cookies are an old classic, and super fun to make.
When else are you encouraged to literally stick your fingers in your food?
This version is adapted from the Betty Crocker Cooky Book.
Here is what you'll need:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed brown sugar
1 egg, separated (keep the yolk)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped nuts
jelly, jam, or preserves of your choice
The recipe claims it makes 3 dozen cookies, but that must be a type-o. I only got 15!
I used blackberry jam, and a mix of walnuts and pecans for my nuts!
Beat together the butter, sugar, egg yolk, and vanilla. Slowly add in the flour and salt.
Roll dough into small balls, then roll into chopped nuts, pressing nuts into dough.
Form a depression in each cookie using your thumb, and spoon in your preserves.
Bake at 350 F for about 12 minutes.
The cookie part of this cookie is a little dry, very light and crunchy.
The jam in the middle adds a nice contrast and a punch of flavor.