Thumbprint cookies with jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup unsalted butter, softened1/4 cup brown sugar1/4 tsp. salt1 large egg, separated1/2 tsp. vanilla1 cup flour1/4 cup finely chopped nuts (walnuts, pecans or almonds) 2/3 cup any flavor fruit jam (White Oak Wild Blueberry & Basil)
Preheat oven to 300 degrees. Use nonstick cookie sheets or use parchment paper.
Cream the butter, sugar and salt thoroughly. Add the egg yolk and beat thoroughly.
Beat in vanilla. Beat in flour and mix thoroughly.
Shape dough into balls (about 1 1/2 inches).
Roll in egg whites and then in nuts.
Place on cookie sheet about 2 inches apart. With thumb, or back of teaspoon, dent each cookie. Place jam into indentation.
Bake for 13 minutes. Remove cookie sheet and allow cookies to become firm before removing them from cookie sheet to finish cooling.
Serving Size: Makes about 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user ALFVAEN.
Cream the butter, sugar and salt thoroughly. Add the egg yolk and beat thoroughly.
Beat in vanilla. Beat in flour and mix thoroughly.
Shape dough into balls (about 1 1/2 inches).
Roll in egg whites and then in nuts.
Place on cookie sheet about 2 inches apart. With thumb, or back of teaspoon, dent each cookie. Place jam into indentation.
Bake for 13 minutes. Remove cookie sheet and allow cookies to become firm before removing them from cookie sheet to finish cooling.
Serving Size: Makes about 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user ALFVAEN.
Nutritional Info Amount Per Serving
- Calories: 255.3
- Total Fat: 14.9 g
- Cholesterol: 36.1 mg
- Sodium: 208.4 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
Member Reviews