Recipe Tip: Serve with a piping hot cup of tea or a glass of milk.
Thumbprint Jam Cookies
Made With Our
Directions
Item No.
101305
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Item No.
161001
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup sugar
- 1 egg plus 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup walnuts, very finely chopped
- 1/3 cup of one of Stonewall Kitchen's Specialty Jams, Marmalades, or Fruit Butters.
Directions
- Cream butter using a mixer fitted with a paddle attachment on medium speed. Add sugar and beat until smooth. Add the egg and egg yolk one at a time. Add vanilla and mix until incorporated.
- Combine flour, salt and ground walnuts in a separate bowl and whisk until uniform. Slowly add flour mixture to the butter. Mix until dough pulls away from the side of the bowl. Knead a few times on a lightly floured surface and chill dough for 1 hour.
- Preheat oven to 350° F and lightly grease a cookie sheet or line with parchment paper.
- Roll dough into 1-inch balls. Place on prepared cookie sheet 2 inches apart.
- Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Fill each cookie with a generous 1/4 teaspoon of jam.
- Bake until edges are golden brown, about 14-15 minutes. Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool. Top with additional jam if desired.
