This recipe comes from my father's mother, Grandma Baldwin. My mom traditionally made it at Christmas, and I make it every year too!
This is a truly scrumptious little cookie. The cookie part is a buttery and nutty base with the the jam or jelly giving just the right amount of sweetness.
In my family, we've always used red raspberry jam or jelly. This year, because I had it on hand, I used a raspberry, blueberry, strawberry jam blend that I preserved earlier in the year. You can really use any jam or jelly you like the best, but raspberry is really yummy!
Here's the recipe:
Grandma Baldwin's Thumbprint Cookies
2 cups flour
1/2 cup sugar
1/2 tsp. salt
1 cup butter
2 tsp. vanilla
2-1/2 cups chopped walnuts
Red raspberry jelly
Preheat oven to 375-degrees
Mix dry ingredients. Work in egg, butter, vanilla and nuts. Blend well.
Shape dough into marble sized balls. Make indention with thumb.
Bake 10 minutes. Take out of oven and put in a dab of jam or jelly into indention.
Return to oven and finish baking 8-12 minutes or until edges are slightly browned.
Let cool for a few minutes (the jelly will be very hot) and then move to a cooling rack.
I store this in a pan with wax paper between the layers.
Give this a try. It's easy to make and oh, so worth the effort!