Sunday 27 November 2011

Apricot Walnut Thumbprint Cookies


A wonderful easy holiday cookie - change up the centre with different coloured jams or change it to chocolate!
1 cup unsalted butter, at room temperature
½ cup granulated sugar
3 large egg yolks
1 tsp vanilla extract
2 ½ cups all purpose flour
2 tsp cornmeal
¼ tsp salt
¼ cup chopped walnuts, finely chopped
½ cup apricot jam (or your favourite)
  1. Preheat oven to 350F and line 2 baking sheets with parchment paper.  With electric mixer, beat together butter and sugar until smooth.  Beat in egg yolks and vanilla until smooth.
  2. Combine flour, cornmeal and salt and add to butter mixture until blended.  Shape teaspoonfuls of dough into balls and roll in chopped nuts.  Place cookies 1 inch apart on prepared baking sheets.  Press centres of cookies down with your thumb and bake 15 to 18 min or until golden.
  3. While warm fill thumbprint centre of each cookie with little dollops of jam.  For chewier cookies fill centres with jam before baking.

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