Growing up, I remember eating thumbprint cookies at my grandma’s house around the holidays. She was a truly remarkable lady! What I remember most about her was how she always kept her hands so busy. You know that image that pops into your mind when you think of a “grandma.” She was it! Being at her house was a lesson in baking (punching down bread dough so we could watch it rise again was my favorite), sewing, making preserves and, of course, eating some of the best meals of my life (homemade sausage, mashed potatoes and creamed peas- yum!).
My grandma left a print on my heart that will always be there, and I thought it was fitting to share her raspberry jam and nut “thumbprint” cookie recipe. I think she’d be happy to pass it along!
1 cup unsalted butter, room temperature
½ cup granulated sugar
3 large egg yolks
1 tsp. vanilla extract
2 ½ cups all purpose flour (I used Nutriblend)
2 tsp. cornmeal
¼ tsp. salt
¼ cup finely chopped pecans or walnuts
½ cup jam (I used my mom’s homemade raspberry)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
With electric mixer, beat butter and sugar until smooth. Beat in egg yolks and vanilla.
In a bowl, combine flour, cornmeal and salt and gradually add to butter mixture until blended (dough will come together).
Shape spoonfuls of dough (I used a small ice cream scoop) into balls and coat with nuts. Place with room between each one on a prepared baking sheet.