Go Back
5 from 1 vote
Thumbprint Cookies (Raspberry, Blueberry and Apricot Jam)
Servings: 36 cookies
Author: Kitchen Nostalgia
  • 200 g (7 oz; 1 1/2 stick + 2 Tbsp) butter
  • 1/2 cup sugar
  • 2 egg yolks
  • pinch of salt
  • 2 tsp vanilla extract
  • 2 cups flour
  • 1 cup (100 g) ground hazelnuts*
  1. Mix butter and sugar until fluffy. Add egg yolks, salt and vanilla extract and mix briefly.
  2. Combine flour and hazelnuts, add to butter mixture and mix until just incorporated. Form a dough into a log and wrap in plastic foil. Chill in refrigerator for 2 hours.
  3. Cut the log into equally sized slices. Form the ball out of each slice and dent it in the center with your thumb.
  4. Place cookies onto a cookie sheet lined with baking paper. Bake for about 7 minutes in 375 F (175 C) oven.
  5. Fill each thumbprint with jam, return cookies to the oven and bake for another 5-8 minutes or until edges of cookies become golden.
Recipe Notes

*can be substituted with ground almonds or walnuts