Apricot-Walnut Thumbprint Cookies
Prep Time
Serves
Cooking Mode
1 cup unsalted butter, at room temperature
½ cup sugar
3 egg yolks
1 tsp vanilla extract
2 ½ cups all-purpose flour
2 tsp cornmeal
¼ tsp salt
¼ cup finely chopped walnuts
½ cup apricot jam
1 cup unsalted butter, at room temperature
½ cup sugar
3 egg yolks
1 tsp vanilla extract
2 ½ cups all-purpose flour
2 tsp cornmeal
¼ tsp salt
¼ cup finely chopped walnuts
½ cup apricot jam
Directions
1Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. With electric mixer, beat together butter and sugar until smooth. Beat in egg yolks and vanilla until smooth.
2Combine flour, cornmeal and salt and add to butter mixture and blend. Shape teaspoonfuls of dough into balls and roll in chopped nuts. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Press centres of cookies down with your thumb and bake 15 to 18 min. or until golden.
3While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.
Disclaimer
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Personal Note
Personal Note
