Thumbprint Cookies III

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and brown sugar until light and fluffy. (5 minutes)

Recipe View 3 mins Separate the eggs. Add the egg yolks, vanilla extract, and salt to the butter mixture and beat until well combined. (3 minutes)

Recipe View 5 mins Gradually add the flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View 2 mins In a separate small bowl, lightly beat the egg whites. (2 minutes)

Recipe View 15 mins Roll the dough into 1-inch balls. Dip each ball into the beaten egg whites, then roll in the finely chopped walnuts, ensuring they are well coated. (15 minutes)

Recipe View 5 mins Place the coated dough balls about 1 inch apart on greased baking sheets. (5 minutes)

Recipe View 5 mins Use your thumb or the back of a small spoon to make a depression in the center of each cookie. (5 minutes)

Recipe View 12 mins Bake for about 10-12 minutes, or until the cookies are light golden brown. (10-12 minutes)

Recipe View 20 mins Remove from oven and let cool on wire racks. Once cooled, fill the thumbprint depressions with raspberry jam. (20 minutes)