Berry Thumbprints

Ingredients

• 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

Directions

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