Jam Thumbprint Cookies
There's something so nostalgic about Christmas cookies. My mom, the woman who paved the path for my love of cooking, doesn't bake much but when she does, she creates something special. Yes, she's the most interesting woman in the world. It could be that she's way more patient than I am - a classic good baker trait, and a trait I just do not posses. The genes just didn't transfer over, apparently.
Or it could be that she has a plethora of foolproof cookie recipes up her sleeve that she, in turn, shares with me. Like this classic recipe, handed down from my great grandmother for jam thumbprint cookies.
Jam thumbprint cookies scream Christmas time to me. Not only are they delicious but they are so gorgeous and festive. A buttery, just slightly sweet dough is the vessel to sweet raspberry jam. The jam truly is the star here. And the crunchy walnuts on the side add the perfect textural element.
I also think they are fairly low-key and low fuss. 9 times out of 10 I would much rather eat a more rustic, handmade-looking cookie than a pristine, perfectly rolled and cut-out cookie. And I think I just thought of the newest Buzzfeed quiz: "What does your favorite Christmas cookie say about your personality type?"
Literally thumb-stamped- with love, these cookies are going to be a hit at your office holiday cookie tasting party (not like this happened to me or anything), family gathering, or as gifts for all your loved ones this holiday season.
Jam Thumprint Cookies
Ingredients
1 cup of salted butter
1/2 cup of dark brown sugar
2 eggs
2 cups of flour
1 1/2 cups of finely chopped walnuts
Jam of your choice - I used a lovely storebought raspberry and boysenberry
Directions
Separate yolks from whites. Cream together butter and sugar, then add in the egg yolks and flour. Chill the dough for an hour in the fridge.
Preheat oven to 325 degrees. Lightly beat egg whites with about a tablespoon of cold water. Roll the chilled dough into small balls, then dip into egg white mixture then roll into walnuts. Place on a parchment or silicone baking mat lined cookie sheet. Press well in the center of each ball with your thumb - obvi! Bake for 16 minutes. Remove from oven and let cool on cookie sheet for 5-10 minutes. While the cookes are still on cookie sheets, fill the wells with jam then transfer to wire cooling racks.
