Thumbprint Cookies

I think these are my favorite Christmas cookies. I'm not big on chocolate, so I tend to avoid the chocolaty cookies. These are buttery and nutty filled with raspberry jam. YUM



Thumbprint Cookies
1 C butter
1/2 C brown sugar
2 eggs (separated)
2 C flour
1 1/2 C chopped nuts
your favorite jam (my favorite is raspberry)

Cream together butter and sugar, add egg yolks and flour.
Chill dough 1 hour or over night. Roll dough into small balls, dip into lightly beaten egg whites, roll in nuts.
When on cookie sheet, press a well in the center of each ball prior to baking.
Bake at 325 degrees for 8 minutes, re-press wells and continue baking another 8 minutes until golden.
Remove from oven. While cookies are still on cookie sheets, fill center with your favorite jam and remove cookies to cool on a wire rack. Using different types of jams, you can make it look like a tray full of jewels.

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Cream together butter and sugar, add egg yolks and flour.

Chill dough 1 hour or over night.


Preheat oven to 325F.

When dough is chilled, roll into small balls






Dip into lightly beaten egg whites


Then roll in chopped nuts


Place on parchment paper lined cookie tray, 1 inch apart.


With your finger or a spoon, gently press a well into the center of each ball.




Bake 8 minutes at 325F. Quickly (and carefully) repress wells in cookies.


Bake 8 more minutes or until cookies are lightly golden; remove from oven. Repress and wells that have risen. While still warm on the tray, fill the wells with your favorite jam/preserves/jelly.




Enjoy!