Strawberry Thumbprints

Name: Strawberry Thumbprints
Ingredients: 34 cup unsalted butter, at room temperature; 1 cup sugar, divided; 1 egg yolk; 2 teaspoons vanilla extract; 12 teaspoon salt; 1 cup ground walnuts; 2 cups all-purpose flour; 0.5 (12 ounce) jar seedless strawberry jam

8 ingredients

14 steps

Ingredients

34 cup unsalted butter, at room temperature
1 cup sugar, divided
1 egg yolk
2 teaspoons vanilla extract
12 teaspoon salt
1 cup ground walnuts
2 cups all-purpose flour
0.5 (12 ounce) jar seedless strawberry jam

Directions

1

Beat butter, 1/2 c of the sugar, yolk, vanilla and salt until fluffy.
2

Add walnuts and flour.
3

Blend on low speed just until combined; dough will be crumbly but moist.
4

Divide dough in half and form into two balls; wrap in plastic, refrigerate for 1 hour.
5

Heat oven to 375 degrees.
6

Line 2 large baking sheets with parchment paper.
7

Beak off 1 Tbsp of dough and roll into a ball (I use a cookie scoop).
8

Roll ball in remaining 1/2 c sugar to coat.
9

Place on prepared baking sheet.
10

Press a deep indentation into the center of the dough, large enough for 1/2 tsp jam.
11

Fill indentation with jam; repeat to form 36 cookies.
12

Bake cookies in preheated oven for 12-14 min, rotating pans halfway through, until lightly golden.
13

Cool on pans on wire racks for 5 minutes.
14

Transfer cookies to racks; cool completely.