I’m a little late posting some Christmas cookie recipes. These cookies are delicious and I always get compliments on them. It’s basically a shortbread cookie dough transformed into thumbprint cookies filled with apricot and raspberry jelly. (Note: I did not have luck with the raspberry jelly as most of the jelly ran off the cookie while baking. I filled those cookies with additional raspberry jelly after they were cooked. I had no problems with the apricot.)
Thumbprint Cookies
Yield: about 60 cookies
Ingredients:
1 1/2 Cups unsalted butter, at room temperature (3 sticks)
1 Cup Sugar
1 Teaspoon vanilla extract
1/2 Teaspoon salt
3 1/2 Cups All-Purpose Flour
1 1/2 cups finely chopped walnuts (optional)
Jelly Filling
Directions:
Preheat oven to 350 degrees.
In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). Stir in vanilla extract.
In a separate bowl mix flour and salt. Gradually add to the butter mixture.
Dough will be crumbly but will hold together if pinched.
Take a ping pong sized piece and roll into a ball. Roll into walnuts if using. Press thumb in middle and fill with jelly. Bake 10-15 minutes. Remove and allow to cool.
Cool and store in an airtight container.
