Victoria's Walnut Peach Apricot Thumbprint Cookies
Finely chopped walnuts add a deep, nutty flavor to classic buttery thumbprint cookies. I used a mixture of peach and apricot jam, but you can use any jam you like. Just don’t use jelly.
6 Tablespoons Unsalted Butter
1/2 Cup Sugar
2 Egg Yolks
1 Teaspoon Vanilla Extract
1 1/2 Cups Unbleached Flour
1 Cup Finely Chopped Walnuts
1/3 Cup Peach Apricot Jam
In a large-size bowl, beat butter and sugar until fluffy. Add egg yolks and vanilla and beat until combined. Slowly add flour and chopped nuts. Cover and place in fridge for 1 hour. Preheat oven to 375 degrees. Line baking sheets with parchment paper. Shape dough into 1 inch balls. Place cookies 1 inch apart on prepared baking sheets. Using your finger or end of a wooden spoon, press into balls to create a deep well. Place in oven and bake for 10 minutes until light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving. Makes about 20 cookies.
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