1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cookies 13g Recipe makes 48 cookies)
Calories 58
Calories from Fat 29		(49%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 16mg		0%
Potassium 16mg		0%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 0.3g	1%
	Sugars 2.9g
Protein 0.9g		1%
how is this calculated?

people who like this recipe also like:

Savoury Couscous

By: Chef floWer

Melt in Your Mouth Chicken Breast

By: Denise in NH

Sour Cream and Vanilla Bread

By: Donna M.

Blueberry Lemon Bread

By: mstrcook

One-Dish Chicken Bake

By: Rebecca Grissom

Jam-Filled Christmas Cookies

Recipe #48140 | 33 min | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Lennie
Dec 9, 2002

Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.

48 cookies (change servings and units)

Ingredients

3/4 cup walnut pieces
1 1/2 cups all-purpose flour, divided
1/2 cup cold butter or margarine, cut in chunks
1/2 cup icing sugar
1/2 teaspoon almond extract
1 large egg
1/2 cup seedless raspberry jam (or jam of your choice)

Directions

1
Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
2
In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
3
Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
4
Return nut mixture to food processor, along with almond extract and the egg.
5
Process until entire mixture is combined; 15 seconds or so.
6
Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
7
Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
8
Bake in preheated oven for 15 to 18 minutes, or until golden brown.

Questions about this recipe?

Featured Reviews for This Recipe

From: Cookin'withGas

On Feb 17, 2009

I've never done what amounts to being a thumbprint style cookie before, but this recipe made it a very good experience! Oh and this was also the first time that I ever mixed an entire recipe in my little food processor, a fascinating experience! UPDATE; I've made this a few more times since and I highly recommend increasing the amount of confectioner's (icing) sugar as the cookie is much better sweeter! I've tried it @ 3/4 c. but I may even up it to a full cup the next time i make it! Thanks for sharing the recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Morningfeather

On Dec 24, 2008

These cookies went together very easily but they were dry and had no taste. I had to throw the whole batch away because I just couldn't put them on my Christmas platters. I had such high expectations too... sorry!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #681147

On Dec 9, 2007

Loved this cookie and it looks great on the cookie platter. A little dry. Next time I am going to try what the poster below suggested..an extra egg and less baking time. Thanks for sharing this recipe!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: najwa

On Nov 20, 2004

Wonderful little cookies! They look so pretty! I baked them for 15 minutes .. This is certainly easy to make, but it did take me a while to roll and fill the cookies .. Thanks!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 18 reviews