Raspberry Thumbprints

Its hard to  believe that Christmas is just one week away! I enjoy the season and I feel it always goes by so fast. Seems there is never enough time to do all the things that we want to do...  Fortunately, I managed to take time to finish my Christmas baking. 

The Raspberry Thumbprint cookies are one of my old-time favorites. My family loves them, and everyone enjoys them so they are never missing from my Christmas cookie plate. Hope you'll check out the recipe and who knows, it might  become one of you favorites too.  

 

INGREDIENTS

2/3 cup butter, softened
1/2 cup sugar
1 egg plus 1 egg yolk (reserve white)
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

1/2 cup ground walnuts

3 tbsp. sugar

1/2 cup raspberry preserves

DIRECTIONS

In a large bowl, cream together butter and sugar until light and fluffy. Add the egg, yolk and vanilla; mix well.

In a separate bowl, combine together flour and salt; add a third at a time to the creamed butter  mixture, beating well after each addition.

Place egg white into a deep plate; whisk with a fork until foamy.

In another bowl, mix together sugar and walnuts.

Roll dough into 1-inch balls; dip each ball into the egg whites, then into the walnut and sugar mixture and place 1-inch apart on a parchment paper lined baking sheets. Using the end of a wooden spoon handle, or your index finger, make an indentation in the center of each ball; fill with 1/4 teaspoon of preserves.

Bake at 350° for 10-12 minutes or until starts to lightly brown on the edges. Remove to wire racks to cool.

Yield: about 3-1/2 dozen

TIP: If you like a subtle lemon flavor omit vanilla and add 1 tablespoon of lemon rind to the dough.