Thumbprint Cookies: Preheat your oven to
350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line a baking
sheet with parchment paper.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter
until smooth. Add the sugar
and beat until incorporated. Add the egg yolk and vanilla extract
and beat until combined. Scrape down the sides and bottom of your bowl as
separate bowl, whisk together the flour and salt. Add the flour mixture to
the batter and beat just until combined. If the batter is too soft to roll into
balls, refrigerate for about 30 to 60 minutes.
In a small
bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate. Roll the
batter into 1 inch (2.5 cm) balls (15 grams for each cookie). Then, taking one
ball of dough at a time, first roll it in the egg white and then roll in
the nuts. Place on the prepared baking sheet spacing about 2 inches (5
cm) apart. Using your thumb or end of a wooden spoon, make an indentation
into the center of each cookie and then fill (spoon or pipe) the indentation
with about 1/2 teaspoon of your favorite jam.
Bake for about 12 minutes, or until cookies are
just set and the nuts have nicely browned. Remove from oven
and place on wire rack to cool.
Note: To toast the nuts.
Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for
8-10 minutes (walnuts, almonds, or pecans). The nuts are done when they are
light golden-brown in color and
fragrant. If using hazelnuts,
bake them for about 12-15 minutes or
until fragrant and the outer skins begin to flake. Remove from oven and cover
the hot nuts with a clean dish towel. Let the hazelnuts sit (steam) for about 5
- 10 minutes then rub the nuts in the towel briskly to remove the skins. Let
cool completely. Once the nuts have cooled, place them in your food processor
and process until finely chopped (or you can finely chop them by hand).
19 - 20 cookies
Note: This recipe
can be doubled.