Tuesday, December 16, 2008

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

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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.
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Preheat oven to 325F.

When dough is chilled, roll into small balls
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Dip into lightly beaten egg whites
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Then roll in chopped nuts
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Place on parchment paper lined cookie tray, 1 inch apart.
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With your finger or a spoon, gently press a well into the center of each ball.
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Bake 8 minutes at 325F. Quickly (and carefully) repress wells in cookies.
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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.
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Enjoy!
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