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DESSERTS |
Jam & Walnut Thumbprint Cookies for Mother’s Day
Reem.bakery
Yield 24 cookies – Preparation / cooking time 40 minutes
INGREDIENTS |
- 1 egg, separated
- 115 g butter, softened
- 50 g brown sugar, packed
- 120 g all-purpose flour
- 1⁄2 tsp vanilla extract
- 1⁄4 tsp salt
- 30 g finely chopped walnuts
- 160 g fruit jam, any flavor
PREPARATION |
- Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
- In a small bowl whisk the egg white until slightly frothy. Place chopped walnuts in another bowl.
- Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy, about 2 minutes.
- Add flour, vanilla, and salt; mix until a soft dough forms.
- Shape dough into small 4 cm (11⁄2-inch) balls.
- Dip each ball in egg white, then roll in chopped walnuts to coat.
- Arrange on prepared baking sheets, leaving about 5 cm (2 inches) between cookies.
- Press a small indent in the center of each cookie using your thumb or the end of a wooden spoon.
- Fill each indent with a small spoon of fruit jam.
- Bake for 10–12 minutes, until lightly golden and set.
- 11. Transfer to a wire rack and cool completely.
