Description
Classic thumbprint cookies combine buttery shortbread with sweet raspberry jam for a delightful treat. Homemade cookies deliver comfort and nostalgia, connecting bakers to cherished family traditions.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, at room temperature
- 1 large (50 g) egg, separated
- 1 cup (130 g) all-purpose flour
- ¾ – 1 cup (75 – 100 g) walnuts, toasted and finely chopped (can also use pecans, almonds, or hazelnuts)
- ¼ cup (50 g) granulated white sugar
- ¼ cup (70 g) raspberry jam (can use other flavors of jam)
- ½ tsp (2 g) pure vanilla extract
- ¼ tsp (1 g) salt
Instructions
- Preparation: Centralize the oven rack and heat to 350°F (180°C). Line a baking sheet with parchment paper. Cream butter in an electric mixer until smooth and silky.
- Mixing Base: Blend sugar thoroughly into the butter. Integrate egg yolk and vanilla extract, ensuring complete incorporation by scraping the bowl’s sides. Separately, combine flour and salt.
- Dough Formation: Gently fold dry ingredients into the butter mixture until just combined. If the dough feels soft, refrigerate for 30-60 minutes to achieve optimal consistency. Whisk egg whites until slightly foamy and finely chop nuts.
- Cookie Shaping: Form dough into small balls, dipping each into egg whites, then completely coating with chopped nuts. Arrange on the prepared baking sheet, spaced 2 inches apart.
- Finishing Details: Use your thumb or a wooden spoon handle to create a gentle indentation in each cookie’s center. Fill the wells with jam, ensuring an even distribution.
- Baking: Slide the baking sheet into the preheated oven and bake for 12-14 minutes. Look for golden-brown nuts and set cookies as indicators of perfect doneness. Transfer immediately to a wire cooling rack to prevent continued cooking.
Notes
- Chill Dough Strategically: Refrigerate dough for 30-60 minutes if too soft, ensuring easier handling and preventing cookie spread during baking.
- Master Egg White Technique: Whisk egg whites until slightly foamy to help nuts adhere perfectly to cookie surface without excess moisture.
- Portion Precisely: Use a kitchen scale to create uniform 15-gram dough balls, guaranteeing consistent cookie size and even baking.
- Handle Thumbprint Carefully: Create gentle indentations using thumb or wooden spoon handle, avoiding pressing too deeply to prevent cookie cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 189
- Sugar: 9 g
- Sodium: 49 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg