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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.


JAM THUMBPRINTS


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.

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