Thumbprints with Current Jelly
Jelly jewels in a butter cookie nest dusted with nuts.
Yield
18 cookiesPrep
20 minCook
10 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
separated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
walnuts
finely chopped |
|
| ½ | cup |
currant jelly
or black currant |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
separated |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
walnuts
finely chopped |
|
| 118 | ml |
currant jelly
or black currant |
*
|
Directions
Heat oven to 350℉ (180℃).
Mix butter, sugar, egg yolk and vanilla thoroughly.
Work in flour and salt until dough holds together.
Shape dough by teaspoonfuls into 1-inch balls.
Beat egg white slightly.
Dip each ball into egg white, then roll in nuts.
Place 1 inch apart on ungreased baking sheet.
Press thumb deeply into center of each.
Bake 10 minutes or until light brown.
Immediately remove from baking sheet.
Fill thumbprints with jelly.
These also freeze beautifully if separated by layers of wax paper.
