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Thumbprint Cookies (D/P, TNT)
Source: "Divine Kosher Cuisine," by Risé Routenberg and Barbara Wasser
Yield: 30

1 cup butter or margarine
1/2 cup brown sugar, firmly packed
2 large egg yolks
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
2 large egg whites, slightly beaten
2-1/2 cups walnuts, finely chopped
1 cup fruit preserves

Preheat oven to 325°F. Grease cookie sheets (or line with parchment paper).

Cream butter or margarine with sugar at medium speed with electric mixer. Beat in yolks and vanilla.

Combine flour and salt and add to batter, forming dough. Add water, 1/4 teaspoon at a time, if dough does not stick together.

Shape dough into 1" round balls. Roll balls in whites and then in nuts.

Place balls on sheet. Make deep depression in center of each with end of wooden spoon. Bake 15 to 17 minutes or until lightly browned. Cool.

Warm preserves and fill depressions.

Poster's Notes:
Make your mark on these nutty, fruity mouthfuls by varying the basic recipe. Use jam instead of fruit preserves or fill cavity with a chocolate star or kiss. For a colorful cookie platter, use a variety of jams.

Posted by Barbara Wasser

Nutritional Info Per Serving: N/A