“An old-fashioned cookie that I used to make a lot and then forgot about for a while. I recently resurrected my old recipe, did some baking of newer versions and decided no, the old one tastes the best! This recipe happens to be the same one Stephanie Jaworski uses on her Joy of Baking website.

Sometimes the old recipes just can’t be beat!

Be sure to use good quality jam and not jelly or it will spread too much.    Enjoy!”

Makes: 20 cookies

INGREDIENTS:

1/2 cup butter, softened
1/4 cup sugar
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup flour
1/8 teaspoon salt
3/4 cup chopped walnuts
1/4 -1/2 cup raspberry jam, or jam of your choice 

DIRECTIONS:

1. Preheat oven to 350º.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, cream butter and sugar for 3 minutes until fluffy.
4. Add egg yolk and vanilla, beat well.
5. Add in flour and salt, mix well.
6. In a small bowl, beat egg whites until frothy.
7. Place nuts in another bowl.
8. Roll dough into 20 balls.
9. Roll each ball into the egg whites and roll into the nuts.
10. Place rolls 1 inch apart on the prepared cookie sheet.
11. With a floured thumb, press an indent in the middle of each ball.
12. Fill the indent with about ½ teaspoon of jam.
13. Bake for 15-20 minutes, or until browned.
14. Transfer cookies to a wire rack.
15. Store cookies in a covered tin on top of the counter.

Nutritional Information

Jam Thumbprint Cookies
Servings Per Recipe: 20
Amount Per Serving: 1
Calories: 115
Calories from Fat: 68

* % Daily Value *
* Total Fat 8g 12%
* Saturated Fat 4g 18%
* Cholesterol 19mg 6%
* Sodium 53mg 2%
* Total Carbohydrates 10g 3%
* Dietary Fiber 0g 2%
* Protein 1g 1%
* Sugars 4g
* Vitamin A 3%
* Vitamin C 0%
* Calcium 0%
* Iron 2%

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.