Also known as thumbprint cookie, the buttery, shortbread-like texture makes these cookies a classic favourite.
Makes approximately 60 cookies.
Ingredients:
- 3 cups all purpose flour, sifted
- 1 teaspoon salt
- 1 1/2 cups unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 3 eggs, separated
- 2 1/4 cups finely ground walnuts
- 1 cup jam, any flavour, at room temperature
Instructions:
- In a separate large bowl, sift the floor and then add the salt.
- in a large mixing bowl, cream together the butter and sugar.
- Add the egg yolks, one at a time, beating well after each addition.
- Gradually stir in the flour mixture. Dough will be slightly sticky.
- Wrap the dough in plastic wrap and refrigerate for one hour.
- Whisk the egg whites until foamy. Place the ground walnuts into a large shallow dish such as a pie plate.
- Roll 1 tablespoon of the dough into a ball. Place into the egg whites and completely coat it. Transfer to the ground walnuts and roll it around until completely coated.
- Place on a large baking sheet lined with parchment paper.
- Repeat steps 7 and 8 until all dough is used up.
- Bake in a preheated 300°F oven for 18 minutes. Enjoy!
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