|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These thumbprint cookies are easy to make and are a real treat to eat. Fill these cookies with your favorite jam or preserves, or use halved candied cherries or a date filling. These cookies look fabulous during the holidays and they are a great choice if you are having a holiday cookie party/exchange. Serve them with your hot drink of choice and you've got the perfect way to relax and warm up during the winter.
1 cup (8-ounces) unsalted butter
3/4 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour
1 cup hazelnuts, pecans, or walnuts, finely chopped
1/2 cup jam or preserves of choice
Gather the ingredients.
Heat oven to 350 F. Lightly grease a cookie sheet or line with parchment or silicone baking mat.
Beat butter and sugar together until smooth and creamy.
Beat in vanilla, almond extract, and egg.
Stir in the flour until well blended.
Form dough into small balls, about 3/4- to 1-inch in diameter.
Roll each ball of dough in the finely chopped nuts to coat lightly, place on a lightly greased or lined cookie sheet, and make an indentation in each cookie with your finger or thumb.
With a 1/2 teaspoon measuring spoon, fill each indentation with jam or preserves.
Bake for 12 to 14 minutes, until set and lightly browned on bottoms.