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Ingredients
| light brown sugar (packed): 1 cup |
| unsalted butter: 2 cups |
| eggs: 4 |
| all-purpose flour (unsifted): 4 cups |
| vanilla extract: 4 tsp |
| hazelnuts - filberts (chopped): 1 1/2 cups |
| eggs: 4 |
| raspberry jam: 1/4 cup |
Thimble Cookies
Credit: www.food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
48 serving(s)
Tags
1
Combine the brown sugar and butter until light and fluffy.
2
Add in the egg yolks and beat well.
3
Add in the flour and vanilla. Combine well for a nice soft dough.
4
Roll into walnut-sized balls.
5
Beat the egg whites until foamy and dip each ball into whites and then roll into the finely chopped nuts.
6
Place on parchment lined baking sheet.
7
Preheat the oven to 350°.
8
Press each ball slightly, and form a thumb print in the centre.
9
Bake for 5 minutes, remove and with a thimble remake the thumbprint, and place a dab of jam in centre.
10
Put back into the oven for the last five minutes, or until golden.