Favorite Christmas Cookies Thumb Print Recipe
Jam and nut filled Cookies:
1/2 cup unsalted butter, room temperature
1/4 cups granulated white sugar
1 large egg, separated
3/4 teaspoon vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
3/4 cup almonds, pecans or walnuts, chopped
1/4 – 1/2 cup Raspberry jam or your favorite jam
In the bowl of your electric mixer beat the butter and sugar until light and fluffy: Add the egg yolk and vanilla extract and beat until combined.
In a separate 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 1 hour or longer if needed.
Preheat oven to 350 degrees and place rack in center of oven. Line a baking sheet with parchment paper.
In a small bowl, mix the egg white until frothy. Place the finely 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 (2.5 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.
Bake for about 12 – 15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.