Thumbprint Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Cookie
Ingredients
  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup jam or preserves
  • For the walnut cookie:
  • 1 beaten egg white
  • 1 cup finely chopped walnuts
  • For the sugar glaze cookie:
  • ½ cup confectioners' sugar
  • ¾ teaspoon almond extract
  • 1 teaspoon milk
Instructions
  1. In a large bowl, cream softened butter and sugar together in a bowl until smooth and creamy. Stir in almond extract.
  2. Stir flour into butter mixture 1 cup at a time and mix in salt.
  3. For walnut cookies:
  4. Beat egg whites in a separate bowl; transfer walnuts to a shallow bowl. Pinch off and roll dough into 1-inch balls, dip each in beaten egg white, and roll in walnuts. Place cookies on a lined or coated baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of jam into the hollow.
  5. Bake cookies in the preheated oven until very lightly browned, 11 to 14 minutes.
  6. For glazed cookies:
  7. Pinch off and roll dough into 1-inch balls. Place cookies on a lined or coated baking sheet. Use your thumb to form an indention into the top of each cookie and spoon a small amount of jam into the hollow.
  8. Bake cookies in the preheated oven until very lightly browned, 11 to 14 minutes.
  9. For the glaze: In a small bowl, combine confectioners' sugar, extract and milk until you have a somewhat stiff and thick icing. (Add more milk or more sugar until satisfied.) Dip spoon into icing and drizzle over cookies. Leave the glaze to set for a couple of hours.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2014/11/holiday-cookie-2-thumbprint-cookies/