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Thumbprint Cookies

These buttery shortbread cookies are rolled in walnuts and filled with sweet strawberry jam, making each bite a perfect balance of sweet and crunchy!

Prep time: 10 min  |  Cook time: 9 min  |  Total: 19 min

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Ingredients

1 and 1/2 cups unsalted butter (2 and 1/2 sticks)

1 cup sugar

2 egg yolks (save the white)

1 teaspoon pure vanilla extract

3 cups flour

1 cup finely chopped walnuts

Strawberry jelly (or any flavor you like)

Instructions

  1. In a stand mixer, beat the butter and sugar for about 2 minutes on medium/high speed until fluffy.
  2. Add the egg yolks (save the white) and vanilla. Mix again until combined. Add the flour, 1 cup at a time, mixing after each addition.
  3. Batter will be thick and slightly sticky. Roll cookies into balls, then dip into the egg white and roll in the crushed walnuts. Place on a cookie sheet either sprayed with non stick spray or lined with a Silpat mat.
  4. Once all the the balls are on the cookie sheet, this is where the “thumb” part comes in. Press your thumb into the middle of each ball and make a divot in each cookie. Twist your thumb a bit if you have freakishly small thumbs like me.
  5. After you are done pressing your thumb in each cookie, drop a bit of jelly into each divot of the cookie.
  6. Bake at 350 degrees for 9 minutes. Remove and let cool for a few minutes on the baking sheet, then transfer to a cooling rack. Once cool, store in an air tight container.

Notes

Find it online: https://lolohomekitchen.com/2017-11-thumbprint-cookies-l3zbt/