Raspberry Thumbprint Cookies
Thumbprint Cookies are buttery, soft, and lightly sweet with a crunchy walnut coating, filled with raspberry jam.
Servings: 12 cookies
Ingredients
- 1/2 cup butter salted, room temperature
- 1/4 cup sugar
- 1 cup flour
- 2 tsp lemon juice freshly squeezed
- 1 egg yolk beaten
- 1 egg white beaten
- 3/4 cup walnuts finely chopped
- raspberry jam or your preferred jam
Instructions
- Preheat your oven to 350 °F and prepare a large baking sheet with parchment paper.
- Using a hand mixer cream together the butter and sugar on medium speed - about 3 minutes, just until smooth and well incorporated.
- Mix in the egg yolk until just combined, then mix in the lemon juice until fully incorporated.
- Gradually add in the flour until fully combined.
- In two separate small bowls, place the finely chopped walnuts in one and the egg white in the other. Beat the egg white until it is frothy (about 2 minutes).
- Form your dough into balls, about 1 inch round then dip in the beaten egg white and cover on all sides. Then add directly into the walnuts, making sure all sides are covered. Gently shake off any excess.
- Using a small spoon, or your thumb gently press down in the centre of the cookie making a small indentation.
- Evenly space out your cookies on the prepared baking sheet and bake for 5 minutes.
- After 5 minutes of baking, press down again to ensure the cookie holds the thumbprint shape in the middle.
- Bake for an additional 6-9 minutes, or until the sides become slightly golden in colour.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to finish cooling.
- Scoop in your favourite jam and enjoy.
Nutrition
Calories: 176kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 66mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg
