Jam Thumbprints

Recipe courtesy of melbride2005

Yields 24 cookies

• 2/3 cup butter
• 1/3 cup white sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2 egg whites, lightly beaten
• 3/4 cup finely chopped walnuts
• 1/3 cup strawberry preserves  (I’ve also used apricot and raspberry)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
3. Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
4. Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.