Description
These raspberry walnut thumbprint cookies are soft, chewy, and filled with sweet raspberry jam.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/2 teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add vanilla extract and mix well.
- In another bowl, combine flour, walnuts, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Roll the dough into small balls and place them on a baking sheet.
- Press your thumb into the center of each ball to create a well.
- Fill each well with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Allow to cool before serving.
Notes
- You can substitute raspberry jam with your favorite jam.
- Store cookies in an airtight container.
- These cookies freeze well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: raspberry walnut thumbprint cookies, cookies, dessert