Thumbprint Cookies {52 Cookies in a Year ~ Week 9}

I have been wanting to make some of these for a while so I dug up a recipe and they are good!

Forgive their appearance…my girls helped make these.  And sometimes the messiest turns out the best!

What will you need?

1/2 cup unsalted butter, room temperature {I didn’t have unsalted butter}

1/4 cup sugar

1  egg, separated

1/2 teaspoon vanilla extract

1 cup all purpose flour

1/8 teaspoon salt

1/2 cup jam  {I did 1/4 grape, 1/4 strawberry}

What do you do?

Preheat oven to 350 degrees and place rack in center of oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.

In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam.

Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Enjoy!

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