Food

Is it even a cookie exchange without Raspberry Thumbprint Cookies?

Don’t forget about this beloved classic, sure to be one of the first to ‘go’.

Don’t forget about this beloved classic, sure to be one of the first to ‘go’

(Photo: David Bagosy, Styling: Melissa Direnzo)

It’s delightful to see over-the-top festive creations at this time of year, but it’s not a cookie exchange without the classics at the table. Make those sugar cookies and shortbread creations, and don’t forget about jam-filled thumbprint cookies! They’re a favourite that are sure to go fast.

Raspberry Thumbprint Cookies

By Josie Malevich

This buttery cookie is flavoured with vanilla and rolled in ground walnuts. It’s an old-fashioned cookie that makes a lovely addition to any holiday cookie exchange but so delicious you’ll want to make it all year round.

Feel free to substitute walnuts with pecans, almonds or pistachios if desired. You could also substitute the raspberry jam with any other jam or chocolate hazelnut spread.

Ingredients

  • 2 cups all-purpose flour, sifted
  • ¼ tsp salt
  • 1 cup unsalted butter, room temperature
  • ½ cup sugar
  • 2 eggs, seperated
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 1 ⅔ cups finely chopped walnuts
  • ⅓ cup seedless raspberry jam

Preparation

Whisk together flour and salt; set aside. Beat together butter and sugar until light and fluffy. Beat in the two egg yolks, the vanilla extract and the lemon zest (if using), until smooth. Stir in the flour mixture just until it’s incorporated. Cover the dough with plastic wrap and chill in refrigerator for 30 minutes.

Preheat oven to 350F degrees.

Using a tablespoon to measure, roll the chilled dough into about 1-inch balls. Beat the two egg whites until frothy. Add the chopped walnuts to a bowl. Dip each ball of dough into the egg whites and then dredge them in the walnuts to coat. Place on parchment paper-lined baking sheets, spacing them about 2-inches apart. Press your thumb into centre of each cookie to make an indentation.

Bake for 12 minutes. Remove from oven and spoon ½ teaspoon of jam into each indentation. Return to oven and bake until the cookies are set and the walnuts are golden brown and toasted, about 5 minutes more.

Cool completely in the pan set on a wire rack. Store in an airtight container for 3 to 5 days. 

Servings: Makes 20 to 24 cookies

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