Raspberry-Walnut Thumbprints

It wouldn’t be the holidays without Raspberry-Walnut Tumbprints. Everyone has that one that one food that means ‘Holiday’ to them. To me that food happens to be a cookie. Every year my mom and her friends gather for a cookie exchange. Her friends are the best cooks and I would anxiously wait for this event all year. On the eve of the party, I would lay awake in my bed until my mom returned so I could have my pick of her loot. My mom always made Raspberry Walnut Thumbrpints, and would be sure to make a few extras. They were my favorite. To this day, I think of my mom every time I eat a jam filled cookie.My kitchen is a mess and I have used over 4 pounds of butter in 10 days, however; I won’t stop baking until I hit my 12 days of cookies! Pre-heat your oven to 350 and let’s get cookin!Toast 2 cups of walnut halves for about 6-8 minutes. Cool completely and finely chop.I’m surprised my hand mixer still works. Cream together 2 sticks (1 cup) room temperature unsalted butter and 1/2 cup granulated sugar.Add 2 egg yolks (reserve the whites!) and 1 tsp vanilla extract.Whisk 2 cups all purpose flour and 1/4 tsp salt. Add the dry to the wet and form into 1-inch balls.Lightly beat the 2 reserved egg whites. Dip dough balls into egg and then roll in finely crushed walnuts.With the back of a wooden spoon, gently push down in the center of each ball. Use a circular motion, make a space for about 1/2 tsp preserves to fit into. It is easier to do this with a spoon so you don’t break the cookies and they come out looking lovely.Add about 1/2 tsp raspberry preserves (I used Bonne Maman)  to the center of each cookie and bake 15-20 minutes. The dough will be set and the nuts will be light brown.Cool completely on a baking rack.

Raspberry-Walnut Thumbprint Cookies

(Makes 3 1/2 dozen)

• 2 sticks (1 cup) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 eggs, divided
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp salt
• 2 cups walnuts, toasted and finely chopped
• ~1/2 cup raspberry preserves

1. Pre-heat oven to 350 and line 2 baking trays with parchment paper.
2. Toast walnuts 6-8 minutes until fragrant. Cool completely and finely chop.
3. In a mixing bowl, cream together butter and sugar.
4. Add egg yolks and vanilla.
5. In a separate mixing bowl, whisk flour and salt.
6. Add the dry into the wet mixture. Let set about 30 minutes in the refrigerator.
7. Form 1-inch dough balls.
8. Beat egg whites.
9. Dip dough balls in egg and then roll into the walnuts.
10. Press the end of a wooden spoon into the center of each ball using a swirling motion to slightly expand.
11. Add 1/2 tsp raspberry preserves and bake 15-20 minutes.
12. Cool completely on a baking rack and enjoy!

Holiday Cookie 1: Pistachio and Cherry Mexican Wedding Cakes

Holiday Cookie 2: Vanilla Almond Biscotti Dipped in Chocolate

Holiday Cookie 3: Chocolate Covered Sable and Orange Curd Sandwiches

Holiday Cookie 4: Hazlenut Linzer Cookie with Blackberry Jam

Holiday Cookie 5: Chocolate-Pecan Fingers

Holiday Cookie 6: Orange-Ginger Spice Cookies

Holiday Cookie 7: Dark Chocolate Almond Macaroons

Holiday Cookie 8: Apricot Cream Cheese Cookies

Happy Holidays,

Nora