Walnut and Blackberry Jam Thumbprint Cookie Recipe

18. Mar, 2009 0 Comments

Terrible picture, yummy recipe. I intended to capture some better pics in the daylight the next day. Alas, the life of a food blogger doesn’t always guarantee that the cookies will still be there the next morning. But they were very, very tasty. I guess you will have to take my word on this one because the pictures do not really prove much. Just trust me on this.

Thumbprint cookies were never among my favorite as a kid, probbaly because they are chocolate free, however as an adult I have a new appreciation for them. Especially when they include nuts! I adapted the recipe from Simply Recipes here.

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Walnut and Blackberry Jam Thumbprint Cookies
(makes ~30 Cookies)

½ cup butter, room temp
¼ cup sugar
1 egg
½ teaspoon vanilla
pinch salt
½ cup flour
½ cup whole wheat flour, optional, can instead use all regular
½ cup walnut pieces
½ cup blackberry jam

Cream together butter and sugar a high speed with a paddle attachment. Separate egg from yolk. Add egg yolk and vanilla and mix in. Add flour and salt and mix *just* until combined. Place dough (and separated egg white) into the fridge for 30 minutes.

Preheat oven to 350F. Whisk egg white until bubbly and frothy. Roll the dough into about 1 inch balls. Dip each ball into the egg white then roll it in the walnuts. Place on a cookie sheet and press down gently with your thumb to make a well in the centre. Add a 1/2 teaspoon of jam into the well in each cookie.

Bake for 12-15 minutes or until slightly brown.

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The Title: Walnut and Blackberry Jam Thumbprint Cookie Recipe
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