Jam Thumbprints
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 120. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 2/3 cup margarine or butter
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 2 slightly beaten egg whites
- 1 cup finely chopped walnuts
- 1/3 to 1/2 cup strawberry, cherry, or apricot jam or preserves
Instructions
- In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg yolks, and vanilla. Beat till thoroughly combined. Beat in remaining flour. Cover and chill about 1 hour or till easy to handle.
- Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on a greased cookie sheet. Press centers with your thumb. Bake in a 375° oven for 10 to 12 minutes or till edges are lightly browned. Cool cookies on a wire rack. Just before serving, fill centers with jam or preserves.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Jam thumbprints" by jylcat; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/26459066@N00/2156102643. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.