Jam THUMBPRINT Cookies | Cookie Recipes

Cream together 2 sticks plus 5.5 tablespoons of unsalted butter and 1 cup of granulated sugar.

Add 4 egg yolks and 2 teaspoons of vanilla extract to the mixture and cream together.

In a separate bowl, combine 3 cups of all-purpose flour with the creamed mixture.

Wrap the dough in plastic wrap and divide it into two halves, flattening each into a disc.

Refrigerate the discs for about 45 minutes to an hour.

After chilling, knead the dough inside the plastic wrap until pliable.

Use a half tablespoon measuring spoon to portion out the dough into balls.

Roll the dough balls and dip them in egg whites, then coat them in nuts.

Use a 1/2 teaspoon to make indentations in the dough balls before baking.

Bake the cookies, then press down the indentations again immediately after removing them from the oven.

Let the cookies cool for 3 to 5 minutes before transferring them to a baking rack.

Fill the thumbprints with guava jelly using a cake decorating bag or a 1/2 teaspoon.

Equipment Needed

Spice Level: