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Linda Radzvilla Thumbprint Cookies




Source of Recipe


Buddy Cookbook


List of Ingredients




Makes 3 dozen cookies

3/4 cup (1 1/2 sticks) unsalted butter, at cool room temperature
1 cup confectioner's sugar, plus more for sifting
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped walnuts or toasted, peeled hazelnuts
1 1/2 cups all-purpose flour
Pinch of salt
1/2 cup fruit preserves (see suggestions above)



Recipe



Position a rack in the center of the oven and preheat to 350°F. Line two large baking sheets with parchment paper.

Beat the butter with an electric hand mixer on high speed just until smooth. On low speed, add the powdered sugar, just to combine. Beat in the eggs and vanilla.

Process the nuts with 1/2 cup of the flour until the nuts are ground into a powder. Add the remaining 1 cup flour and the salt and pulse to combine. Add the nut flour to the butter mixture and stir to make a stiff dough.

Using a level tablespoons of dough for cookie, roll into walnut-sized balls and place 1 inch apart on the baking sheet. Using the end of a wooden spoon or your little finger, made a 1/4-inch deep indentation in the center of each cookie.

Bake until the cookies are set, about 12 minutes. Remove the sheet of cookies from the oven. Place the preserves in a large plastic storage bag. Squeeze the preserves into the corner of the bag, and snip off the corner with scissors to make a 1/2-inch wide opening. Pipe the preserves into the indentations in the cookies. Return to the oven and continue baking until the cookies are lightly browned, 7 to 10 minutes.

Remove the cookies from the oven and sprinkle while still warm with the confectioner's sugar. Transfer to a wire cake rack and cool completely.

Make-Ahead: The cookies can be made up to 5 days ahead, stored in an airtight container at room temperature.