Berry Thumbprints

  • 1-1/2 sticks unsalted butter softened
  • 1 cup sugar, divided
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup ground walnuts
  • 2 cups all purpose flour
  • 12 ounces Oregon Hill Seedless Marionberry Jam

  1.   Cream butter, 1/2 cup sugar, vanilla extract, salt and egg yolk until fluffy.  Mix in flour and walnuts.  Blend until flour is fully incorporated.  The dough will be a bit crumbly at this point.  Roll dough into a ball and divide in half.  Wrap the dough balls in plastic and chill in the refrigerator for 60 minutes.
  2. Preheat oven to 375 degrees F.  Roll dough into balls 1 tablespoon at a time.  Roll the dough balls in the reserved 1/2 cup sugar.  Place the dough on a greased cookie sheet or a sheet lined with foil.  Press your thumb into the center of each dough ball to form a dent.  Fill each dent with 1/2 teaspoon jam.
  3. Bake the cookies until the cookies are golden brown (12 to 15 minutes).  Cool for a few minutes before transferring cookies to wire racks.
Recipe has been adapted from Family Circle Magazine

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