Robin's Fruit & Nut Thumbprints

Name: Robin's Fruit & Nut Thumbprints
Total time: 900 s
Yield: 24 servings
Cuisine: American
Ingredients: 2 C All-Purpose Flour; 1/2 C Brown Sugar; 1 C Salted Butter; 1 tsp Vanilla Extract; 2 Eggs (Separated); 1/2 C Finely Chopped Nuts (Walnuts, Pecans); 24 tsp Assorted Jams

Robin @cook_2957098

Glasgow, Scotland

I searched high and low for a decent thumbprint recipe... some had milk, some had orange juice... I just wanted something basic. My first batch turned out too flat but after tweaking, this recipe turned out much better. Going to try making them next time with sugar instead of brown sugar to give it a more shortbread like taste.

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Ingredients

15 mins

24 servings

2 CAll-Purpose Flour
1/2 CBrown Sugar
1 CSalted Butter
1 tspVanilla Extract
2Eggs (Separated)
1/2 CFinely Chopped Nuts (Walnuts, Pecans)
24 tspAssorted Jams

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Steps

15 mins

1

Preheat oven to 350°F. Finely chop nuts, place in a separate bowl, and set aside.
2

Separate egg. Use egg yolks in the cookie mixture. Quickly beat egg whites and set aside.
3

Mix brown sugar, butter, egg yolks, and vanilla together. Add flour and continue to mix.
4

Roll dough into one inch balls. Dip each ball into the egg white and roll the balls into the crushed nuts.
5

Place cookies on a parchment lined cookie sheet. Use your thumb (I use a wine cork) to make an indent in the center of the cookie.
6

Bake for 10 minutes. You may need to gently press the indent again after baking.
7

Spoon in assorted jams into the center of each cookie. Place back in oven for 5 more minutes.