Classic Thumbprint Cookies
Assorted Thumbprint Cookies
These colorful cookies are the jewels of the cookie tray. The classic is raspberry and apricot with walnuts, I have made so many variations over the years, and I’m always ready to try more! “Oven-proof” fillings or pie fillings work the best for baking. Or make a well, lightly press during baking and fill with nutella or lemon curd later. The possibilities are endless.
THUMBPRINT COOKIES
MAKES ABOUT 36 COOKIES
½ pound butter, softened
½ cup sugar
2 eggs, separated
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups flour
2 cups nuts, finely chopped ( walnuts, hazelnuts, almonds or coconut)
1 cup pie filling , raspberry or apricot (oven proof, if available) OR
1 cup nutella or lemon curd for filling after baking
Preheat oven to 350 F.
In an electric mixer, cream butter and sugar until light. Add egg yolks and vanilla. Mix until blended.
Add salt and flour. Mix just until incorporated.
Shape dough into 1-inch balls.
In a small bowl, beat egg whites with a fork. Place chopped nuts ( or coconut) in a separate bowl.
Dip balls into egg whites and then roll into nuts. Place balls onto a parchment lined cookie sheet spacing each about 2-inches apart.
Gently press the tops of balls to flatten slightly. With your index finger, make a hole in the center of each cookie. If you are using nutella, lemon curd another filling that you shouldn’t bake, bake the cookies with the holes empty. Lightly press during baking to keep the center well. Or, spoon or pastry bag about ½ teaspoon of ovenproof jelly /filling into the center of the cookies.
Bake 15 to 20 minutes or until lightly browned.
Remove from the oven.
Cool cookies on a wire cooling rack. ( fill with nutella or lemon curd)