Thumbprint cookies with jam

Preparation Time: minutes

Serves: 18-20

1 cup all-purpose flour

1/2 cup ground walnuts

4 oz butter (room temp)

1/4 cup sugar

1/3 cup jam (your choice)


In a bowl, cream butter with sugar until light and fluffy, about 7-8 minutes. In another bowl, whisk together the flour and walnuts. Add walnut/flour mixture to butter mixture and form a soft dough. Use some flour for dusting.

Refrigerate for 30 minutes and

Preheat your oven to 350 deg F while doing so.

Take a teaspoonful of dough in your hand, form a small small, and press lightly in the center with your thumb or index finger. Arrange the cookies on two baking sheets with parchment paper. They should be about 2 inches apart.

Bake for 15 minutes until the edges are slightly colored and the cookies look firm.

Let the cookies cool and fill the holes with the jam of your choice.

Additional comments:

I would suggest adding a little bit of water to help hold the dough together. There seems to be to much flour for the butter mixture.

The dough itself is edible since it’s eggless. And I’m sure it could be made vegan with replacing the butter for margarine.