Jam Jewel Thumbprints
3 people added this to their Recipe Box
This recipe makes 48 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 7373 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 7 g7g carb |
| fibre | 00 fibre |
| chol | 15 mg15mg chol |
| sodium | 18 mg18mg sodium |
| potassium | 26 mg26mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 33 vit A |
| folate | 66 folate |
- Preparation time: 15 minutes
- Total time : 12 minutes
The oil in walnuts can oxidize quickly if the nuts are not stored properly. Use the freshest nuts available, such as California walnuts, and store any extras in a sealed container in the refrigerator for up to 6 months, or in the freezer for up to 1 year.
Ingredients
- 2/3 cup unsalted butter 2/3 cup unsalted butter
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 2 egg yolks 2 egg yolks
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp baking powder 1/4 tsp baking powder
- Coating:
- 2 egg whites 2 egg whites
- 1-1/4 cups finely chopped walnuts 1-1/4 cups finely chopped walnuts
- Filling:
- 2-1/2 tbsp black currant jam 2-1/2 tbsp black currant jam
- 2-1/2 tbsp apricot jam 2-1/2 tbsp apricot jam
- 2-1/2 tbsp cherry jam 2-1/2 tbsp cherry jam
Preparation
In large bowl, beat together butter, brown sugar and granulated sugar until light. Beat in egg yolks and vanilla.
In separate bowl, whisk together flour, salt and baking powder; stir into butter mixture. Roll by scant 1 tbsp (15 mL) into balls.
Coating: Whisk egg whites with water until frothy. Place walnuts in dish. Using fork, dip each ball into egg whites, then into nuts to coat.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. With thumb or end of wooden spoon, make indentation in each.
Bake in 350°F (180°C) oven until edges are golden, 12 to 14 minutes. If necessary, press centres again to indent. Let cool on pans on racks.
Filling: Spoon scant 1/2 tsp (2 mL) jam into centre of each cookie.
In separate bowl, whisk together flour, salt and baking powder; stir into butter mixture. Roll by scant 1 tbsp (15 mL) into balls.
Coating: Whisk egg whites with water until frothy. Place walnuts in dish. Using fork, dip each ball into egg whites, then into nuts to coat.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. With thumb or end of wooden spoon, make indentation in each.
Bake in 350°F (180°C) oven until edges are golden, 12 to 14 minutes. If necessary, press centres again to indent. Let cool on pans on racks.
Filling: Spoon scant 1/2 tsp (2 mL) jam into centre of each cookie.
Source : Canadian Living Holiday Cookbook: Fall 2010
- Keywords : Christmas; Snacks; Butter; Brown sugar; Eggs; Flour; Walnuts; Bake; 100 calories;
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