Thumbprint Cookies

• 1 cup of butter (2 sticks or 8 ounces), room temperature
• 1/2 cup of sugar
• 2 eggs, room temperature
• 1 teaspoon of vanilla extract
• Pinch of salt
• 2 cups of flour
• 1 cup of chopped nuts (optional)
• 1/2 - 3/4 cup of your favorite jam -
• Parchment paper (optional)

1. 1 Cream the butter and sugar on high speed for about 3 minutes.
2. 2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies). - note: 1 whole egg as substitute for 2 yolks
3. 3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
4. 4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.
5. 5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.
6. 6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
7. Yield: Makes 2 - 2-1/2 dozen cookies.

butter, sugar, eggs, vanilla, salt, flour, nuts, paper

Taken from www.epicurious.com/recipes/member/views/thumbprint-cookies-51243391 (may not work)