Description
These thumbprint cookies are buttery, nutty, and made with rye flour, walnuts, cardamom, and apricot jam. A beautiful twist on a classic holiday cookie.
Ingredients
Units
Scale
- 1 1/2 cups walnuts
- 1 cup (125 grams) all purpose flour
- 1 cup (153 grams) rye flour
- 2 teaspoons cardamom
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 cup unsalted butter, cut into chunks
- 1 teaspoon vanilla
- 2 eggs- whites and yolks separated
- 1 tablespoon water
- 1/2 cup apricot jam
Instructions
- Preheat oven to 335 degrees.
- Grinds the nuts in a food processor. Remove from the processor and set aside 1/2 cup to add to the dough in the next step (3), and the rest in a bowl for coating the cookies (step 6).
- Add rye flour, AP flour, cardamom, salt, and sugar into the food processor. Pulse a few times to mix. Add butter, pulse to cut the butter into the flour mixture. Add in 1/2 cup of the ground walnuts.
- In a small bowl, whisk together vanilla and egg yolk. Add and pulse in the processor until dough is combined.
- Roll dough into a log about 1-inch diameter, slice into 1/2 inch pieces and shape into balls.
- Whisk together egg whites with 1 tablespoon of water. Dip the top half of the dough ball into the egg whites and then into the ground nuts. Set the nut side up on a baking tray.
- Press divots into the cookie ball with your thumb. Place the tray in the fridge for 30 minutes.
- Bake at 335F for 15 minutes. Remove from oven, you may need to lightly press into divot again. Fill with apricot jam. Bake for 10 minutes more.
Notes
Freeze the unbaked dough balls up to 3 months. Or freeze the baked cookie up to a month in a sealed container.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 6.3 g
- Sodium: 50.2 mg
- Fat: 11.1 g
- Saturated Fat: 4.6 g
- Carbohydrates: 14.4 g
- Fiber: 1 g
- Protein: 2.4 g
- Cholesterol: 30.7 mg