THUMBPRINT COOKIES
Adapted via Joy of Baking
Serves: 15 to 20 (makes about 2 dozen)

Ingredients:
♦ 1/2 cup (113 grams) unsalted butter, room temperature
♦ 1/4 cup (50 grams) granulated white sugar
♦ 1 large egg, separated
♦ 1/2 tsp pure vanilla extract
♦ 1 cup (130 grams) all purpose flour
♦ 1/8 tsp salt
♦  3/4 cup (80 grams) hazelnuts, pecans or walnuts, toasted and finely chopped
♦ 1/4 – 1/2 cup (60 – 120 ml) favorite jam (raspberry, strawberry, etc.)

Directions:
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2 to 3 minutes). Add the egg yolk and vanilla extract and beat until combined.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 to 60 minutes.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a small bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate. Roll the dough into 1-inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/2 teaspoon of jam.

Bake for about 12 to 15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Note: if you plan to store these cookies for a while, bake them without the jam – fill with jam when you are ready to serve.

To read more about this cake and my musical pairing, click HERE.