These classic thumbprint cookies are a favourite holiday treat. Make some for giving or for your own cookie jar.
Prep Time: 20 mins • Cook Time: 10 mins
Chill Time: 1 hour
Makes: 48 cookies
INGREDIENTS
-
- 3/4 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup red raspberry jam or flavour of your choice
- 1/3 cup chopped hazelnuts
- 1 teaspoon grated orange or lemon peel
DIRECTIONS
-
- In a large bowl cream together butter and sugar.
- Add eggs and vanilla extract and beat well.
- In a separate bowl, whisk together flour, baking powder, and salt. Stir into creamed mixture.
- Chill for at least one hour.
- Shape into 48 balls.
- Place balls 2 inches apart on a greased cookie sheet. With moistened finger, make an indentation atop each ball. Mix together jam, nuts, and peel. Fill indentations with 1/2 teaspoon of the jam filling.
- Bake at 350°F for 10-13 minutes. Move to a wire rack to cool.
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