Name: Thumbprint Cookies III
Yield: 36
Ingredients: Unsalted butter - 2 cups; Packed brown sugar - 1 cup; Eggs - 4; Vanilla extract - 2 teaspoons; Salt - ¼ teaspoon; All-purpose flour - 4 cups; Seedless raspberry jam - ½ cup; Finely chopped walnuts - 2 cups

Ingredients for - Thumbprint Cookies III

1. Unsalted butter 2 cups

2. Packed brown sugar 1 cup

3. Eggs 4

4. Vanilla extract 2 teaspoons

5. Salt ¼ teaspoon

6. All-purpose flour 4 cups

7. Seedless raspberry jam ½ cup

8. Finely chopped walnuts 2 cups

How to cook deliciously - Thumbprint Cookies III

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.

3 . Stage

Beat egg whites, slightly.

4 . Stage

Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.

5 . Stage

Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.