Holiday Recipe: Thumbprint Cookies
We love these thumbprint cookies this season at The Centre!
Cookie dough balls coated in walnuts from our own trees, then topped with raspberry jam. An old-fashioned cookie and a classic that is timelessly delicious!
(Makes 22 cookies)
| Ingredients | Amount |
| All-purpose flour | 1¼ cups |
| Salt | ¼ tsp |
| Butter, unsalted, softened | ½ cup |
| Brown sugar, packed | ½ cup |
| Flax, ground | 1 Tbsp |
| Water, warm | 3 Tbsp |
| Vanilla extract | 1 tsp |
| Walnuts, toasted and finely chopped | 1 cup |
| Raspberry jam (or your favorite jam) | 1/4 cup |
| Butter, melted | 1/4 cup |
Method
- Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper, set aside.
- Mix ground flax with warm water, let sit for 10 minutes.
- In a medium bowl, combine the flour and salt.
- Cream the butter and brown sugar until light and fluffy. Add the flax and water (flax egg) and vanilla extract and continue mixing until combined. Add the flour mixture and mix until well incorporated.
- In a small bowl, melt the butter. In another shallow bowl, place the finely chopped walnuts.
- Shape the dough into 1-inch balls. Roll each ball in the butter, then roll then in walnuts making sure to coat them well. Place the balls on a prepared cookie sheet and press a deep indentation in the centre of each ball with your thumb.
- Bake the cookies for 8 minutes or until set. Remove cookies from the oven and fill each indentation with jam, using about ¼ tsp per cookie. Return the cookies to the oven and bake for another 8-10 minutes until lightly browned.
- Place cookies on wire racks and cool completely.
- Enjoy!