Raspberry Walnut Thumbprint Cookies

Raspberry Walnut Thumbprint Cookies. These vegetarian American treats are rolled in crunchy walnuts and filled with luscious raspberry jam, making them a festive favorite. Please note, this recipe contains nuts, eggs, and gluten.

With a rich flavor profile, these cookies are versatile enough for holiday gatherings or everyday snacking. Packed with energy and nutrients, they are a delightful addition to your dessert table. Easily accessible through easyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the lowest cost per serving.

Get ready to impress your family and friends with these irresistible cookies!

Recipe Collection: Dessert

Serving Size: 36

Cooking Time: 10 minutes

Overview

Thumbprint Cookies III are a delightful treat, perfect for the holiday season. These buttery cookies are rolled in finely chopped walnuts and filled with sweet raspberry jam, making them a favorite among family and friends. For a twist, try using almond extract instead of vanilla.

Diet Type

Vegetarian

Allergies

Nuts, Eggs, Gluten

Cuisine

American

Ingredients

• 2 Cups (c) unsalted butter
• 1 Cup (c) brown sugar, packed
• 4 Whole eggs
• 2 Teaspoons (tsp) vanilla extract
• 0.25 Teaspoon (tsp) salt
• 4 Cups (c) all-purpose flour
• 0.5 Cup (c) raspberry jam, seedless
• 2 Cups (c) walnuts, ground

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat the butter and brown sugar at low speed until the mixture becomes fluffy.
3. Separate the eggs, and beat in the egg yolks, vanilla extract, and salt until well blended.
4. Add the flour all at once and continue beating at low speed, scraping the sides of the bowl often, for about 2 minutes or until well mixed.
5. In a separate bowl, whisk the egg whites slightly.
6. Roll the dough into 1-inch balls. Dip each ball into the whisked egg whites, then roll in the ground walnuts.
7. Place the balls about 1 inch apart on greased baking sheets. Use your thumb to make a depression in the center of each cookie.
8. Bake the cookies for about 10 minutes or until they are light brown.
9. Allow the cookies to cool on a wire rack. Once cooled, fill the center of each cookie with raspberry jam.
10. To make ahead, you can freeze the cookies after baking if you do not add the jam. Optionally, dust the cookies with confectioners' sugar before serving.

Enjoy these delightful Raspberry Walnut Thumbprint Cookies with your loved ones!