Walnut Thumbprints
Elevate your holiday cookie game with these irresistible Walnut Thumbprints, a delightful treat that brings together buttery shortbread dough, crunchy walnuts, and a sweet jam filling. Perfectly golden and bite-sized, these cookies are made with a mix of pantry staples like all-purpose flour, powdered sugar, and unsalted butter, plus a handful of finely chopped walnuts for a nutty twist. Each cookie is delicately shaped with a thumbprint (or the back of a spoon) and filled with your favorite jam—whether it’s zesty apricot, luscious raspberry, or classic strawberry. With just 15 minutes of prep time and a quick bake, this recipe is both beginner-friendly and elegant enough for any dessert platter. Whip up a batch for holiday parties, gifting, or simply to indulge in a sweet moment with a cup of tea.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 210 grams all-purpose flour
- 0.25 teaspoon salt
- 120 grams walnuts, finely chopped
- 1 large egg white
- 150 grams jam or preserves (e.g., raspberry, strawberry, or apricot)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the unsalted butter and powdered sugar together with a hand or stand mixer until creamy and fluffy, about 2-3 minutes.
Mix in the vanilla extract to incorporate.
Add the all-purpose flour and salt, then mix on low speed until the dough comes together. It should be soft and slightly crumbly but hold its shape when pressed.
In a small bowl, lightly whisk the egg white. Place the finely chopped walnuts in another shallow bowl.
Scoop about 1 tablespoon of dough and roll it into a ball. Repeat for the rest of the dough.
Dip each ball lightly in the egg white, then roll in the chopped walnuts to coat evenly. Place the balls on the prepared baking sheet, spacing them 1-2 inches apart.
Using your thumb or the back of a rounded teaspoon, press a small well in the center of each cookie. Be careful not to press too hard or create cracks in the dough.
Fill each well with about 1/2 teaspoon of jam or preserves.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden but not too brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 7.5 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
