Walnut-Crusted Thumbprint Cookies Recipe Cover
These Walnut-Crusted Thumbprint Cookies are a delightful twist on the classic treat, featuring a buttery cookie rolled in finely chopped walnuts and filled with your favorite jam. The walnut coating adds a rich aroma and a pleasant crunch to every bite.Also known as thumbprint cookies with a walnut crust, this recipe is perfect for holiday gatherings, afternoon tea, or as a homemade gift.
Ingredients
- 180 g cake flour or low-protein flour (1 1/2 cups)
- 180 g unsalted butter, softened
- 80 g walnuts, finely chopped (1/8 pieces) (about 2/3 cup)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 80 g powdered sugar (about 2/3 cup)
- Jam of your choice (strawberry, blueberry, etc.)
Instructions
- Place 80g (about ⅛ cup) walnuts in a food processor and pulse until coarsely chopped. Do not grind into powder or overprocess to avoid releasing oil. Set aside.
- Soften 180g unsaltedbutter to room temperature — it should yield easily when pressed.
- Add the butter to amixing bowl and lightly cream. Add 80g powdered sugar and mix until smooth,about 50 strokes, or until the mixture lightens in color.
- Mix in ¼ tsp salt and1 tsp vanilla extract until well combined.
- Add 180g cake flourand stir until no dry flour remains.
- Place the dough in aplastic bag or wrap in cling film. Flatten slightly and refrigerate for 30minutes until firm.
- After chilling, prepare a scale, the chopped walnuts, and a baking sheet.
- Divide dough into 20g portions, roll into balls, and coat the surface with walnuts. Place on the baking sheet, leaving space between each.
- Gently press each ball into a thick disk, keeping enough height for the jam filling.
- Press a small indentation in the center with your thumb (or a tool). Fill a piping bag with jam (strawberry, blueberry, or your favorite), snip the tip, and pipe jam into each indentation.
- Bake at 180°C (356°F) for 13–15 minutes.
- Transfer cookies to a wire rack to cool completely.
- Enjoy your crisp, nutty, and fruity thumbprint cookies!
