I only make these around Christmas, but they’re delicious any time of year. Growing up my mom made them as part of her annual cookie tray during the holidays and filled them with the homemade strawberry, peach and black raspberry jams we made that year.
The original recipe actually has you filling the cookies with Jam after they’ve been baked, but I prefer to bake them with the jam, like little jam tartlets.
Jam ThumbprintsAdapted from Better Homes and Gardens Make about 42 cookies 2/3 cup salted butter, softened 1/2 cup sugar 2 egg yolks 1 teaspoon vanilla 1 1/2 cups flour 2 egg whites, slightly beaten 1 cup of finely chopped walnuts or pecans 1/3 to 1/2 cup jam or jelly preserves – strawberry, cherry, blackberry, raspberry, peach, or apricot
Beat butter with mixer on medium-high speed for 30 seconds, add sugar and beat until combined, scraping bowl several times as needed. Beat in egg yolks and vanilla until combined. Reduce mixer to low-speed, and stir in flour until just combined. Cover and chill dough about 1 hour, or until easy to handle.
Heat oven to 375-degrees.
Line cookie sheet with parchment paper, or grease lightly; set aside. Shape dough into 1-inch balls. Roll balls in egg whites, then in the chopped nuts. Place 1-inch apart on baking sheet. Press thumb or small teaspoon (I use 1/4 teaspoon to shape) into the center of each ball to create a well. Fill just barely to top of cookie, being sure not to over-fill. Bake in preheated oven for 10 to 12 minutes or until the edges are lightly browned. Transfer to wire rack and let cool.
Can be stored in air-tight container for up to a week. Cookies also freeze well.