Raspberry Walnut Thumbprint Cookies
User Reviews
4.6
15 reviews
Excellent
Raspberry Walnut Thumbprint Cookies
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Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with a dollop of raspberry jam in the center of each!
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Ingredients
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (272 grams) all-purpose flour
- 1/4 teaspoon fine salt
- 2 large egg whites, beaten
- 1 cup finely chopped California walnuts
- 1/2 cup raspberry preserves or jam
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer, beat the butter, sugar, and vanilla on medium high speed until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat until just combined.
- Using a spring-loaded cookie scoop, shape the dough into 1-tablespoon balls. Dip each ball in beaten egg whites, then roll in the chopped walnuts. Press the nuts to adhere to the dough. Place on prepared baking sheets, spacing about 2-inches apart.
- Bake for 12 minutes, until cookies are puffy.
- Remove from the oven and make an indentation in the centers with the blunt round end of a wooden spatula or spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
- Remove from oven and spoon about 1/2 teaspoon of preserves into each indentation. Let cool on baking sheets for 5 minutes before removing the cookies to wire racks to cool completely before serving.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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