Jam Thumbprints
"These can be frozen and filled with jam later or filled now to eat."
- Ready In:
- 27mins
- Ingredients:
- 7
- Yields:
-
3-4 dozen
- Serves:
- 36-48
ingredients
- 1 cup butter, softened
- 1⁄2 cup brown sugar
- 2 egg yolks
- 2 cups flour
- 2 egg whites, slightly beaten
- 2 cups walnuts, finely chopped
- raspberry jam
directions
- Heat oven to 375 degrees. Cream together butter and sugar until light and fluffy. Beat in egg yolks and then beat in flour.
- Shape dough into 1 ¼ inch balls. Dip in egg white, roll in chopped nuts and place 1 inch apart on an ungreased cookie sheet. Press thumb into center of each ball. Bake 10-12 min or till edges are lightly brown. Cook cookies on a wire rack.
- Fill centers with jam and serve. If you want to save them for later place unfilled cookies in layers separated by wax paper in an airtight container and freeze until ready to serve. When ready to serve thaw and fill centers with jam.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!