A delightful twist on the classic thumbprint cookie, featuring a nutty coating and a sweet raspberry jam filling.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Crack the egg into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
Roll the dough into 1-inch balls. Roll each ball in the chopped walnuts to coat.
Chill the dough slightly if it's too sticky to handle.
Place the coated balls on the prepared baking sheet, spacing them about 1 inch apart.
Ensure even spacing for uniform baking.
Using your thumb or the back of a spoon, press an indentation into the center of each ball.
Dip your thumb or spoon in flour to prevent sticking.
Fill each indentation with a small amount of raspberry jam.
Use a piping bag for precise filling.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before transferring.
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