I love thumbprint cookies in all their varieties. Buttery shortbread, perfectly complemented by sweet jam, tart curd, or velvety chocolate. I have tried many varieties. This is one variety we tried this year and I thought they turned out delicious. I will definitely be making these again. Like most thumbprint cookies, they are better the next day, and even better the next, if they make it that long.
Birds’ nest Thumbprint Cookies
1 c. butter, softened
1/2 c. packed brown sugar
2 egg yolks
2 egg whites, ligthly beaten
2 c. finely chopped nuts (I used Walnuts, since pecans are outrageously expensive this year)
1/2 c. jam of your choice (we used Rasp-Huckleberry-Blueberry that we made)
Beat butter, then add brown sugar and beat until combined. Then add egg yolks and beat to combine. Beat in as much flour as you can, and then stir in the rest of the flour if your mixer can’t hack it.
Roll dough into 1” balls, toss in the beaten egg white, and roll in the nuts. Place on baking sheet and make an indent with your thumb in each cookie.
Bake at 375 for 10-12 minutes, or until edges are a very light brown.
Let cool, and then fill the thumbprints with jam of your choice. For variety, you could double the batch and then use two or more different flavors of jam.