Raspberry Walnut Thumbprint Cookies
Yield: about 26 cookies
Prep Time: 10 minutes
Cook: 15 minutes
This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!
Tessa's Recipe Rundown...
Taste: Fruity, nutty, and sweet!
Texture: Rich, crunchy, and slightly crumbly.
Ease: Super simple, it just takes a few extra minutes for making and filling the jam thumbprints.
Pros: Perfect addition to any cookie tray!
Would I make this again? Definitely, and next time I’ll use whatever jam or preserves I pick up at the farmer’s market.
Baking is my happy place.
Can you relate?
It’s relaxing, therapeutic, and you’re rewarded with something delicious to share at the end.
When I’m feeling overwhelmed, I like to enter my kitchen to bake away the stress. Usually I go for a tried-and-true recipe I know will turn out delicious. Often I like an intermediate recipe, something that’s easy enough not to screw up if I get distracted, but hard enough that it requires my focus.
That way my time in the kitchen is all about being present in what my hands are doing. It’s a form of meditation, truly!
That’s how I felt when making these Raspberry Walnut Thumbprint Cookies. Chopping the walnuts, shaping the dough, filling the indentations with jam. It’s all extremely relaxing to me.
This recipe was actually developed in partnership with California Walnuts. I knew I wanted to find a fun way to showcase the walnuts on the outside of a treat, not just mixed into the dough or batter.
This Raspberry Walnut Thumbprint Cookie recipe utilizes a simple shortbread dough for its base. To get the walnuts to stick to the outside, we use egg whites as a “glue” of sorts. Although raspberry is my favorite filling flavor, feel free to use whatever jelly, jam, or preserves you have on hand.
Since it’s so easy to accidentally add too much flour to any recipe when measuring with measuring cups, be careful to either use the spoon and level flour method, or use a kitchen scale. You can learn more about proper measuring when it comes to baking here.
If you make this recipe, be sure to tag me on Instagram and use #handletheheat so we can all see your creation!
How to make Raspberry Walnut Thumbprint Cookies
2 sticks (227 grams) unsalted butter, at cool room temperature
2/3 cup (133 grams) granulated sugar
1 teaspoon vanilla extract
2 cups plus 2 tablespoons (272 grams) all-purpose flour
1/4 teaspoon fine salt
2 large egg whites, beaten
1 cup finely chopped California walnuts
1/2 cup raspberry preserves or jam
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In the bowl of an electric mixer, beat the butter, sugar, and vanilla on medium high speed until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat until just combined.
Shape the dough into 1-tablespoon balls. Dip each ball in beaten egg whites, then roll in the chopped walnuts. Press the nuts to adhere to the dough. Place on prepared baking sheets, spacing about 2-inches apart.
Bake for 12 minutes, until cookies are puffy.
Remove from the oven and make an indentation in the centers with the blunt round end of a wooden spatula or spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
Remove from oven and spoon about 1/2 teaspoon of preserves into each indentation. Let cool on baking sheets for 5 minutes before removing the cookies to wire racks to cool completely before serving.
Cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.
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