Friday, May 21, 2010

Thumbprint Cookies With Nuts!

So I went ahead and did two different batches on my thumbprint excursion.. on the day I should NOT have baked!! and made a batch that was rolled in Toasted Chopped Walnuts.. these were quite awesome!! My fave of the 2 recipes by far! and all filled with my awesome jam of course ;).

Thumbprint Cookies

1/2 c unsalted butter, room temp
1/4 c granulated white sugar
1 large egg, separated
1/2 tsp pure vanilla extract
1 cup all purpose flour
1/8 tsp salt
3/4 c hazelnuts, almonds, pecans or walnuts, toasted and finely chopped.
1/2 cup jam

Preheat oven to 350 degrees f. and place rack in center of oven. line a baking sheet with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes) Add the egg yolk and vanilla extract and beat until combined.
In a separated bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 min.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. roll the dough into 1 inch balls. taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb or end of a wooden spoon, make an indentation into the cent of each fookie and fill with about 1/2 tsp of jam
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. remove from oven and place on wire rack to cool .