Grandma's Thumbprint Cookies

Adapted from: Merilynn Erhart

Serves: 25 cookies 

Prep time: 60 minutes

Cook time: 20 minutes

Ingredients:

95 g (1/3 cup) raspberry jam

50 g (1/3 cup) walnuts, finely chopped

150 g (2/3 cup) salted butter, softened

85 g (1/3 cup) sugar

2 egg yolks

1/2 tsp salt

1 tsp vanilla extract

270 g (1.5 cups) flour or GF alternative

Now that I have the recipe, these delicious bites will make it into my kitchen more often. Grandma's cookies are the best cookies. Between the butter-licious shortbread and the raspberry jam, I really can not find a better cookie marriage. Naturally, they taste best when she bakes them. How has she always managed to bake a million batches in perfection? That is the magic of grandmas!

I love this recipe for all the above reasons. I will sing all the praises--I am biased toward these morsels. No objectivity here.

Ingredients:

95 g (1/3 cup) raspberry jam

50 g (1/3 cup) walnuts, finely chopped

150 g (2/3 cup) salted butter, softened

85 g (1/3 cup) sugar

2 egg yolks

1/2 tsp salt

1 tsp vanilla extract

270 g (1.5 cups) flour or GF alternative

Directions:

1. Preheat the oven to 177 C / 350 F. Line a baking sheet with parchment paper. 

2. If using jam with seeds, sift the jam through a sieve to remove the seeds. Combine the seedless jam and walnuts and set aside. 

3. In a medium bowl, cream the butter and sugar until fluffy. 

4. Beat in the egg yolk, salt, and vanilla. 

5. Gradually add flour, about 1/3 at a time, and mix until well combined. 

6. Scoop out 1 tbsp of dough, roll it into a ball, press it down to 1/2 inch thick, press out a centre (about 1/2 tsp big) and space the dough cookies out on the baking sheet. 

7. Fill the dough wells with the raspberry-walnut filling (about 1/2 tsp per cookie). 

9. Bake for 15-18 minutes and allow to cool; store thumbprint cookies in an airtight container.