From my summer jamming efforts, I have several jam jars in my fridge that didn't seal. I've been slowing eating my way through them on toast and PB+J sandwiches, but one person can only eat so much jam!
Then I thought of the wonderful idea to make thumbprint cookies to use up the jam!
Thumbprint Cookies
1 cup unsalted butter
1/2 cup white sugar
2 large eggs, seperated
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1 1/2 cup walnuts (hazelnuts, almonds or pecans would also be fine), toasted and finely chopped
1/2 cup apricot jam (any jam would be fine as well!)
Instructions:
1. Preheat oven to 350 degrees.
2. To toast the nuts: spread nuts on a baking sheet and bake in the oven for 8-10 minutes until golden-brown in colour and fragrant. Watch out - these cook fast! Let cool completely, and then chop finely by hand.
3. In the bowl of an electric mixer, beat the butter with the sugar until light and fluffy. Add the egg yolks and vanilla extract, and beat until combined.
4. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat until just combined.
5. In a small bowl, whisk the egg whites until frothy. Place the chopped walnuts on a plate. Roll the dough into 1 inch balls. Dip the dough into the egg white, and then lightly roll on the walnuts. Place on the prepared baking sheet about 1 inch apart. Using a wooden spoon, make a indentation in the center of each cookie and fill with a dollop of jam.
6. Bake for 12-15 minutes until the cookies are set and have nicely browned.
