Author Notes
This is a family favorite! Adapted from Jean Pare's Comany's Coming Cookie book, I use whole wheat flour to make them a little healthier and use roughly chopped almonds to to add to more of a crunch factor.For the confiture filling, I usually use strawberry or raspberry jam since they’re a festive crimson hue and I typically have a jar on hand, but rhubarb preserve, pomegranate or bakeapple (cloudberry) jam would make excellent choices as well. Making thumbprint cookies is a wonderful opportunity to create a “quality time” family tradition by employing the helpful hands of children for rolling, coating, indenting and even filling the cookies. —SweetGirl
Ingredients
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1 cup
butter, softened
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1/2 cup
brown sugar
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2
egg yolks
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2 cups
whole wheat flour
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1 teaspoon
baking soda
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1/4 teaspoon
salt
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2
egg whites
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1 cup
chopped nuts
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red jam or jelly
Directions
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Cream butter and brown sugar; beat in egg yolks.
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In separate bowl, combine flour, baking powder and salt; add to butter mixture and mix well.
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Form dough into small (1-inch) balls; dip in egg whites to coat; roll in chopped nuts; place on baking sheet 2 inches apart.
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Create an indent in the middle of each ball of dough by pressing down with your thumb, creating a “nest-like” shape.
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Bake in preheated (325 degree F) oven for 5 minutes.
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Remove from oven and quickly press the indents again with your thumb; return to oven and continue baking for another 10-13 minutes.
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Remove from oven and fill indents with jam while cookies are still warm.
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Allow to cool completely before eating.
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