For my good friend Sarah loves everything raspberry and strawberry so I decided to make some strawberry filled thumbprint cookies for her birthday. These cookies are delicious and I remember the first time I made them as a kid with my mom; we used the Williams Sonoma Cookbook for Kids and they were super fun and easy to make. I found this recipe on the Joy of Baking website, a new site that I will definitely be frequenting more often now that I have an electric mixer. I was looking for a raspberry jam but unfortunately Trader Joe's was out, not surprising, so instead I found a fantastic strawberry jam with real chunks of strawberry. The wonderful thing about these cookies is how flexible they are, you can use a variety of nuts in the batter and any jam for the filling! It's hard to go wrong with these addictive buttery bites.
Thumbprint Cookies with Strawberry Jam
(Makes 40 cookies)
1 cup unsalted butter, room temperature1/2 cup white sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1 1/2 cups walnuts, finely chopped
1 cup strawberry jam
1. Preheat the oven to 350 degrees and place the rack in the center of the oven. Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 2-4 minutes.
3. Add the egg yolks and vanilla extract and beat. Add the flour and salt and beat just until incorporated. Mix in the chopped walnuts with your hands or a spatula.
4. Roll the dough into ball about 1 inch wide and place on the baking sheet. With your thumb, lightly press down in the center of the ball to make an indentation. Fill the thumbprints with 1/4 - 1/2 teaspoon of jam.
15. Bake for 13-15 minutes, or until the cookies are slightly golden and the jam filling has set. Let cool on a wire rack. ENJOY!