Raspberry Walnut Thumbprint Cookies

Ingredients

• 2 sticks (227 grams) unsalted butter, at cool room temperature
• 2/3 cup (133 grams) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups plus 2 tablespoons (272 grams) all-purpose flour
• 1/4 teaspoon fine sea salt
• 2 large egg whites, beaten
• 1 cup finely chopped California walnuts
• 1/2 cup raspberry preserves or jam

Steps

1. 1

   Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

2. 2

   In the bowl of an electric mixer, beat the butter, sugar, and vanilla on medium high speed until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat until just combined.

3. 3

   Using a spring-loaded cookie scoop, shape the dough into 1-tablespoon balls. Dip each ball in beaten egg whites, then roll in the chopped walnuts. Press the nuts to adhere to the dough. Place on prepared baking sheets, spacing about 2-inches apart.

4. 4

   Bake for 12 minutes, until cookies are puffy.

5. 5

   Remove from the oven and make an indentation in the centers with the blunt round end of a wooden spatula or spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.

6. 6

   Remove from oven and spoon about 1/2 teaspoon of preserves into each indentation. Let cool on baking sheets for 5 minutes before removing the cookies to wire racks to cool completely before serving.

7. 7

   Cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.