Hello friends.
Thumbprint cookies or maybe you know them as Butterballs cookies. This very popular holiday cookie made with a shortbread-like dough that is formed into balls and then each ball of dough is rolled in either coconut or chopped nuts. I like to use chopped hazelnuts. I make them a lot. So I can have it with my coffee.
Good luck and enjoy 😉
Ingredients:
– 1/2 cup (113 grams) unsalted butter room temperature
– 1/4 cup (50 grams) granulated white sugar
– 1 large egg, separated
– 1/2 tsp pure vanilla extract
– 1 cup (140 grams) all-purpose flour
– pinch of salt
– 3/4 cup (100 grams) hazelnuts, almonds, pecan or, walnuts toasted and finely chopped
– 1/2 cup jam (any)
To toast nuts:
Preheat oven to 350F (177 degrees C) and place rack in center of oven. Place nuts in a single layer in an ungreased, shallow pan or rimmed cookie sheet in order to prevent spillage. Bake for 5 to 10 minutes or until the nuts are golden brown. Stir or shake the pan during toasting in order to aid in their browning evenly. Be careful not to burn the walnuts. Remove the pan to cool the nuts. 
To make:
1. In the bowl of your electric mixer (or with a hand mixer) cream the butter and sugar until light and fluffy (2-3 minutes).
2. Add the egg yolk and vanilla extract and beat until combined.
3. In a separate bowl whisk together the flour and salt.
4. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
5. In the small bowl whisk the egg white until frothy.
6. Chop the cooled nuts and place them on the plate.
7. Roll the dough into 1 inch (2.54 cm) balls. Taking one ball of dough at a time dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch (2.54 cm) apart. Using your thumb or end of a wooden spoon make an indentation into the center of each cookie and fill with about 1/4- 1/2 teaspoon of jam. Bake about 13-15 minutes or until cookies are set and the nuts have nicely browned. Remove from oven and place on a wire rack to cool. 
Note: If you are planning to store these cookies, I like to bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week. Fill the cookies will jam the same day as serving.
Good luck and enjoy 😉
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