Thumbprint Cookies
Meghan Bradley
ingredients
- 1 lb butter
- 1 cup sugar
- 4 cups flour
- 1 egg yoke
- finely chopped walnuts
- raspberry or apricot jam
directions
- 1
Cream butter and sugar. Add egg yoke and flour slowly until blended.
- 2
Form into balls and roll in nuts.
- 3
Make an indentation in top using your thumb.
- 4
Bake for 10 minutes at 300.
- 5
Take out and repress.
- 6
Bake an additional 10 minutes.
- 7
Remove from oven and fill immediately with a spoon of jam. Turn oven off.
- 8
Return cookies to oven and leave until cool. This will set jam.
Source: Maureen Bradley Haugh
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