Classic recipe for thumbprint cookies rolled in chopped walnuts with a dollop of raspberry jam on top.
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Servings: 28cookies
Ingredients
1cupbutter, softened
1/2cupbrown sugar
2eggs
1tspvanilla
1/2tspsalt
1tspbaking powder
2 1/4cupsflour
2cupswalnuts, finely chopped
1cupraspberry jam
Instructions
With an electric mixer, cream the butter, brown sugar, egg, and vanilla until light and fluffy. Mix in the flour, baking powder and salt.
Place chopped walnuts in a shallow bowl.
Roll the dough into 1 inch ball and then roll in the chopped walnuts.
Place the cookies on a baking sheet lined with parchment paper. Press down on the centre of the cookies with your thumb, leaving an indent about halfway into the cookie.
Bake in a 350F oven for 12-14 minutes.
Take out of the oven and cool on a wire rack.
Just before serving, spoon a dollop of raspberry jam in the indent of the cookies.