I have to admit, there is so much jam up in this house right now, I’m just dying to find ways to use it above and beyond simply ‘on toast’. This recipe from my childhood goes way above your usual jam thumbprint cookie and I can’t wait to share it with you all.
Grandma’s Walnut Jam Thumbprint Cookies
- 2/3 cup butter
- 1/3 cup sugar
- 2 egg yolks
- 1 tsp Vanilla
- ½ tsp Salt
- 1 ½ cup sifted flour
- 2 slightly beaten egg whites
- ¾ cup finely chopped walnuts
- 1/3 cup Jam (any kind, for these I used Plum, Blackberry and Vanilla Jam, because well, I’m obsessed with it)
Cream butter and sugar until fluffy.
Add egg yolks, vanilla, salt. Beat well.
Gradually add flour.
Roll into 1 inch balls.
Roll balls in egg whites, then in nuts.
Place on baking sheet and press thumb into (or back of spoon- I’ve found a melon-baller to work quite well)
Bake at 350 degrees for 15-20 minutes.
Fill with jam right before serving.
Notes: Baking them with the jam in them will often result in the jam running and it tastes much fresher to add it after baking. When you pull the cookies out of the oven, if you notice that your “thumbprint” has risen too much, gently push it back down while they are still warm. Can be made without the egg whites/nuts if needed.