Pepperidge Farm makes a really good version of these buttery cookies. Arguably, these store-bought cookies do taste a little better...the cookie's nuttiness, sweetness, butteriness, and its texture have probably been engineered to the optimal settings. But making these yourself really isn't hard at all, and you know for sure what goes into these little delights.
Recipe: Thumbprint Cookies
1 cup all-purpose flour
pinch of salt
1 stick unsalted butter, softened
1/4 cup packed light brown sugar
1.5 cup finely chopped walnuts
1 egg, separated
1/4 tsp vanilla extract
2 Tbsp fruit preserve of choice (I used raspberry)
1. Heat oven to 350 F
2. Blend well butter, egg yolk, sugar, and vanilla in a bowl
3. Sift flour and salt into the bowl and blend everything together until just incorporated
4. Roll dough into small balls, about 1 teaspoon each
5. Beat egg white in a small bowl until it is a little more liquid and foamy
6. Roll each dough ball in the egg white and cover it with chopped nuts.
7. Place dough balls 1 inch apart on a baking sheet. Press each one down with your finger, making an indentation.
8. Bake for 10-12 minutes. Cool on a cooling rack.
9. Fill each cookie with fruit preserve when cool. Serve or store in an air tight container.
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