BCL - Jam Thumbprints Tasty Recipes

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Jam Thumbprints

"Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation."

Ingredients :

2/3 cup butter
1/3 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 egg whites, lightly beaten
3/4 cup finely chopped walnuts
1/3 cup strawberry preserves

Instructions :

Prep : 20M	Cook : 24M	Ready in : 45M

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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