Jam Thumbprint Cookies

walnuts

sugar

jam

vanilla & almond extracts

flour

butter

eggs

Cream together the butter and sugar until light and fluffy, then scrape down the sides.

Once fluffy again, scrape down the sides once more.

Add the flour and mix until just combined. Fold in any excess flour on the sides off the bowl by hand.

Chop the walnuts, whisk the egg whites, and set up your rolling station.

Roll the dough between your hands into one-inch balls.

Dip the dough ball into the egg whites to coat completely.

Add the dipped dough to the walnuts and roll to coat.

Use the tip of your thumb to press an indent into the center of each dough ball, about ⅔ of the way down.

Use a small spoon or teaspoon to fill the indent with jam or jelly, then bake. Cool for 5 minutes on the pan, then transfer to a rack or paper towels to finish cooling.