Jam Thumbprints Chef John's Recipe
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| Jam Thumbprints |
"Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation."
Ingredients :
- 2/3 cup butter
- 1/3 cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 egg whites, lightly beaten
- 3/4 cup finely chopped walnuts
- 1/3 cup strawberry preserves
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 45M |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
- Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
- Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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