From Market to Plate: Jam Thumbprints
We're making Jam Thumbprints with vendor Kris Ringstmeyer's jelly this week for a perfect little pop in your mouth treat.
2/3 cup butter
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour, sifted
2 egg whites
3/4 cup walnuts, finely chopped
1/3 cup jam, jelly, or preserves
Preheat oven to 350°.
Cream together butter and sugar until fluffy. Add egg yolks, vanilla, and salt; beat well. Gradually add flour, mixing well.
Shape into 3/4-inch balls; dip in slightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on greased cookie sheet. Press down center of each with thumb.
Bake for 15 to 17 minutes. Cool slightly; remove from pan and cool on rack. Just before serving, fill centers of cookies with jam, jelly or preserves. Makes 3 dozen.
**Tip: use a small melon baller to create picture perfect scoops of jelly in the centers of your thumbprint cookies.