Strawberry Thumbprints

• 34 cup unsalted butter, at room temperature
• 1 cup sugar, divided
• 1 egg yolk
• 2 teaspoons vanilla extract
• 12 teaspoon salt
• 1 cup ground walnuts
• 2 cups all-purpose flour
• 0.5 (12 ounce) jar seedless strawberry jam

1. Beat butter, 1/2 c of the sugar, yolk, vanilla and salt until fluffy.
2. Add walnuts and flour.
3. Blend on low speed just until combined; dough will be crumbly but moist.
4. Divide dough in half and form into two balls; wrap in plastic, refrigerate for 1 hour.
5. Heat oven to 375 degrees.
6. Line 2 large baking sheets with parchment paper.
7. Beak off 1 Tbsp of dough and roll into a ball (I use a cookie scoop).
8. Roll ball in remaining 1/2 c sugar to coat.
9. Place on prepared baking sheet.
10. Press a deep indentation into the center of the dough, large enough for 1/2 tsp jam.
11. Fill indentation with jam; repeat to form 36 cookies.
12. Bake cookies in preheated oven for 12-14 min, rotating pans halfway through, until lightly golden.
13. Cool on pans on wire racks for 5 minutes.
14. Transfer cookies to racks; cool completely.

unsalted butter, sugar, egg yolk, vanilla, salt, ground walnuts, flour, strawberry jam

Taken from www.food.com/recipe/strawberry-thumbprints-404500 (may not work)