Description
Delicious raspberry walnut thumbprint cookies with a sweet fruit filling.
Ingrédients
L'échelle
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup walnuts, finely chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add flour, walnuts, vanilla, and salt. Mix until combined.
- Form dough into small balls and place them on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake for 15-18 minutes or until lightly golden.
- Cool on a wire rack before serving.
Notes
- Store in an airtight container.
- Can substitute raspberry jam with your preferred jam.
- Walnuts can be replaced with almonds or pecans.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 18 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 150
- Sucre: 8g
- De Sodium: 50mg
- La graisse: 9g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 16g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: raspberry walnut thumbprint cookies