Strawberry Thumbprints

Strawberry Thumbprints

Makes 36
Prep 10 m
Chill 60 m
Bake 12 - 14 m

Ingredients

Directions

  1. 1 of 3 Beat butter, 1/2 cup of the sugar, yolk, vanilla and salt until fluffy. Add walnuts and flour. Blend on low speed just until combined; dough will be crumbly but moist. Gather dough together with your hands to form a ball. Divide dough in half; wrap in plastic, refrigerate for 1 hour.
  2. 2 of 3 Heat oven to 375 degrees F. Line 2 large baking sheets with nonstick foil. Break off 1 tablespoon of dough and roll into a ball. Then, roll ball in remaining 1/2 cup sugar to coat. Place on prepared baking sheet. Press a deep indentation into center of dough, large enough to hold 1/2 teaspoon jam. Fill indentation with jam; repeat to form 36 cookies.
  3. 3 of 3 Bake cookies at 375 degrees F for 12 to 14 minutes, rotating pans halfway through, until lightly golden. Cool on pans on racks for 5 minutes; use a spatula to transfer cookies to racks to cool completely.
Nutrition Information for Strawberry Thumbprints
Servings Per Recipe: 36
Per Serving: 3 g sat. fat, 16 mg chol., 2 g pro., 112 kcal cal., 6 g Fat, total, 13 g carb., 0 g fiber, 35 mg sodium
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Printed from FamilyCircle.com 11/15/2018