Delicious jam thumbprint cookies perfect for the holidays!
1cupunsalted butterroom temperature
3large egg yolks
2 ½cupsall purpose flour
¼cupfinely chopped pecans or walnuts
Preheat oven to 350°F. 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 scoop) into balls and coat with nuts. Place with room between each one on a prepared baking sheet.
Press centers of each down with your thumb or end of wooden spoon and bake for 16 to 18 minutes (or until slightly golden brown).
While warm, fill center of each cookie with jam. (I used a plastic bag with the corner cut open to "pipe" the jam into each center. It also works good to "warm" a thicker jam with your hands on the bag.) Place back into the oven for one more minute.