Thumbprint Cookies Recipe

Serves: 24 to 30

Ingredients:
1 stick unsalted organic butter, softened
2/3 cup sugar
1 egg
1/2 tsp vanilla extract
1-1/3 cups unbleached all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup very finely chopped walnuts
1/3 cup of Stonewall Raspberry Peach Champagne Jam
Or Stonewall Peach Pomegranate Jam

Directions:
Preheat oven to 350°, and lightly grease a cookie sheet. Cream butter in a large bowl until light and creamy. Add sugar and beat until smooth. Beat in egg and vanilla. Combine flour, baking soda and salt. Sift into butter mixture and blend. Stir in walnuts, and chill dough about 1 hour until firm enough to form into 1-inch balls. Roll dough into balls and put on cookie sheet leaving about 2" between them. Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Fill each cookie with a generous 1/4 tsp of jam. Bake until edges are golden brown, about 14 to 15 minutes. Remove from oven, allow cookies to rest for a minute before transferring to a rack to cool.

Copyright Stonewall Kitchen