Oatmeal Raspberry Thumbprints
- 1 1/4 cups walnuts
- 1 1/4 cups quick-cooking rolled oats
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 1/2 cup solid vegetable shortening
- 1/2 cup firmly packed light brown sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup raspberry preserves
- Confectioners' sugar for dusting
- 1.
- Position a rack in the center of the oven and preheat the oven to 350F.
- Grease two baking sheets.
- 2.
- Place the walnuts in the bowl of a food processor and process until finely ground, about 15 seconds.
- Transfer the nuts to a pie plate or shallow bowl and set aside.
- 3.
- In a medium bowl, whisk together the oats, flour, and salt; set aside.
- 4.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium-high speed until light and creamy, about 2 minutes.
- Beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary.
- Beat in the vanilla extract.
- At low speed, add the oat mixture, mixing just until blended.
- 5.
- Pinch off pieces of the dough and shape into 1-inch balls.
- Roll one of the balls in the ground walnuts, coating it completely.
- Place the ball on one of the baking sheets and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation.
- Spoon about 1/2 teaspoon of the raspberry preserves into the indentation, filling it.
- Repeat with the remaining dough balls, arranging them 1 1/2 inches apart on the baking sheets.
- 6.
- Bake the cookies, one sheet at a time, for 14 to 16 minutes, until golden brown.
- Transfer the cookies to a wire rack and cool completely.
- 7.
- Dust the cookies lightly with sifted confectioners' sugar before serving.
- Store in an airtight container at room temperature for up to a week.
walnuts, quickcooking, flour, salt, unsalted butter, vegetable shortening, brown sugar, egg yolk, vanilla, raspberry preserves, confectioners
Taken from www.epicurious.com/recipes/food/views/oatmeal-raspberry-thumbprints-107742 (may not work)