Strawberry Thumbprints

Total Time: 13 mins Preparation Time: 1 min Cook Time: 12 mins

Ingredients

• 3/4 cup unsalted butter, at room temperature
• 1 cup sugar, divided
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup ground walnuts
• 2 cups all-purpose flour
• 0.5 (12 ounce) jar seedless strawberry jam

Recipe

• 1 beat butter, 1/2 c of the sugar, yolk, vanilla and salt until fluffy. add walnuts and flour. blend on low speed just until combined; dough will be crumbly but moist. divide dough in half and form into two balls; wrap in plastic, refrigerate for 1 hour.
• 2 heat oven to 375 degrees. line 2 large baking sheets with parchment paper. beak off 1 tbsp of dough and roll into a ball (i use a cookie scoop). roll ball in remaining 1/2 c sugar to coat. place on prepared baking sheet. press a deep indentation into the center of the dough, large enough for 1/2 tsp jam. fill indentation with jam; repeat to form 36 cookies.
• 3 bake cookies in preheated oven for 12-14 min, rotating pans halfway through, until lightly golden. cool on pans on wire racks for 5 minutes. transfer cookies to racks; cool completely.