Raspberry Thumbprint Cookies

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Use a seedless jam for these yummy thumbprint cookies. This recipe makes a small batch of 12-14 cookies, feel free to double it!

Yield: 12 cookies

Ingredients:

• 1 c flour
• 1/4 tsp salt
• 1/2 c salted butter, softened
• 1/4 c packed brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 Tbsp water
• 1/4 c finely chopped walnuts
• 2/3 c seedless raspberry jam

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Directions:

1. Preheat oven to 300 degrees.
2. In a small bowl, combine flour and salt.
3. Separate egg, reserving egg white. Beat together the butter, sugar. Add egg yolk. Add flour mixture, combine well.
4. Whisk together egg white and water in a small bowl.
5. Shape the dough into balls. Roll in egg white, then walnuts. Place on a cookie sheet about 2 inches apart. Bake for 5 minutes.
6. Remove cookies from oven. With your thumb or the back of a small spoon, dent each cookie. Put jam in each thumbprint. Bake for another 8 minutes.

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