Thumbprint Cookies

Name: Thumbprint Cookies
Prep time: 25 min
Cook time: 20 min
Yield: 50
Ingredients: 2 1/3 cups (575 mL) Robin Hood® Original All Purpose Flour; 1/4 tsp (1 mL) salt; 1 cup (250 mL) butter, softened; 1/2 cup (125 mL) lightly packed brown sugar; 2 egg yolks; 1 tsp (5 mL) vanilla extract; 2 egg whites, slightly beaten; 1 1/2 cups (375 mL) chopped pecans, hazelnuts or almonds; Smucker’s® Pure Raspberry Jam

Prep Time 25 mins

Cook Time 20 mins

Serves 50

Difficulty N/A

Ingredients

2 1/3 cups (575 mL) Robin Hood® Original All Purpose Flour
1/4 tsp (1 mL) salt
1 cup (250 mL) butter, softened
1/2 cup (125 mL) lightly packed brown sugar
2 egg yolks
1 tsp (5 mL) vanilla extract
2 egg whites, slightly beaten
1 1/2 cups (375 mL) chopped pecans, hazelnuts or almonds
Smucker’s® Pure Raspberry Jam

Directions

Step 1:

Preheat oven to 300°F (150°C).

Step 2:

Combine flour and salt in a small bowl. Stir well to blend.

Step 3:

Cream, in a large bowl, butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.

Step 4:

Add flour to creamed mixture gradually. Mix well with hands to form a smooth dough.

Step 5:

Shape dough into 3/4” (2 cm) balls. Dip in egg whites and then in chopped nuts. Place on ungreased baking sheets. Using a wooden spoon press centre down to make an indentation in each cookie.

Step 6:

Bake in preheated oven for 5 minutes.

Step 7:

Press centre down again, with a spoon. Bake 10-15 minutes longer or until set.

Step 8:

Cool and fill centers with jam.