Jam Thumbprints
Instructions:
These are often made by placing jam in their centers
before baking, but the jam can melt and even
burn. So it’s better to add it just as the cookies
come out of the oven. Although not necessary
for success, a nonstick baking or cookie sheet can
make cleanup easier since the egg white wash will
not stick to it.
2 cups all-purpose fl our
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
16 tablespoons (2 sticks) cool unsalted
butter, cut into chunks
1⁄2 cup packed light brown sugar
2 large egg yolks
1 tablespoon vanilla extract
2 large egg whites, whisked in a small bowl
until frothy, at room temperature
11⁄2 cups very finely chopped walnut pieces
1⁄2 cup homemade jam or any flavor jam you prefer
Makes about 30 cookies
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Whisk the fl our, baking powder, and salt in a medium bowl; set aside.
- Soften the butter in a large bowl with an electric mixer at medium speed just until it barely begins to turn creamy. Add the brown sugar and continue beating at medium speed until smooth and very light, about 4 minutes.
- Beat in the egg yolks and vanilla. Turn off the beaters, add the prepared fl our mixture, and beat at low speed just until a soft dough forms.
- Pinch off a heaping tablespoon of the dough and roll it into a ball between your palms. Dip it in the beaten egg whites, then roll it in the nuts, pressing gently so they adhere, dotting the surface of the ball. Set the ball on an ungreased baking sheet, then continue making more, spacing them about 3 inches apart.
- Bake for 5 minutes. Remove the baking sheet from the oven and use your thumb (be careful: the dough is hot—you can use a cleaned sewing thimble or a wooden spoon handle) to make a deep indentation in the center of each cookie just until the edges crack. Return the cookies to the oven and bake until lightly browned at the edges and somewhat firm to the touch, about 10 more minutes.
- Remove the cookies from the oven and immediately place a heaping 1⁄2 teaspoon jam in each indentation.
- To cool: Leave the cookies on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet for at least 5 more minutes before making more cookies.
- To store: Once fully cooled, the cookies can be stored between sheets of wax paper in a sealed container at room temperature for up to 3 days.