Ingredients for Thumbprint Tea Cookies
- Margarine
- Brown Sugar
- Vanilla Extract
- Eggs
- 2 ½ cups all-purpose flour
- ½ cup chopped nuts (pecans, walnuts, almonds, etc.)
- Red Raspberry Preserves
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How to Make Thumbprint Tea Cookies
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 2 large egg yolks until well combined.
- Gradually add 2 ½ cups all-purpose flour, mixing until just incorporated. Do not overmix.
- Roll dough into 1-inch balls.
- Beat 1 large egg white in a small bowl. Dip each dough ball in the egg white, then roll in ½ cup chopped nuts (such as pecans, walnuts, or almonds).
- Place cookies 2 inches apart on ungreased baking sheets.
- Make a thumbprint indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of your favorite preserves (such as raspberry, apricot, or strawberry).
- Bake for 7-9 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
18g
Fat
7g
Carbs
4g
