How to prepare the Jam Thumbprint Cookies Recipe?
1. Sift flour with salt into a bowl. Using an electric mixer, cream butter with sugar on high speed until light and fluffy. Add egg and vanilla extract and beat until combined. 2. With mixer on low speed, add flour, mixing just until dough comes together to form a ball. Halve dough, pat each half into a thick round and wrap in plastic wrap. Chill for 1 hour. 3. Preheat oven to 375F. Line two baking trays with parchment paper. 4. Pinch off level tablespoons of dough and roll into balls. As you work, roll balls of dough into finely chopped walnuts to coat all over and arrange on prepared trays, about 2 inches apart. Use thumb or end of handle of a wooden spoon to indent center of each ball. Chill for 20 minutes. 5. Bake in batches for 15 to 20 minutes, until very lightly golden. Remove from oven and use end of wooden spoon to redefine indents. Fill centers of each cookie with warmed raspberry jam and place on wine racks to cool completely. Serve or store in airtight containers. Tip: For
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