Apricot Walnut Thumbprint Cookies

Prep time: 15min
Total time: 32min
1 cup
Unsalted butter, at room temperature
250 mL
1/2 cup
Granulated sugar
125 mL
3
Large egg yolks
0
1 tsp
Vanilla extract
5 mL
2 1/2 cups
All Purpose Flour
625 mL
2 tsp
Cornmeal
10 mL
1/4 tsp
Salt
1 mL
1/4 cup
Chopped Walnuts, finely chopped
60 mL
1/2 cup
Pure Apricot Jam
125 mL
calories
110
fat
6 g
carbs
13 g
protein
1 g

Directions

  1. Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. With electric mixer, beat together butter and sugar until smooth. Beat in egg yolks and vanilla until smooth.

  2. Combine flour, cornmeal and salt and add to butter mixture and blend. Shape teaspoonfuls of dough into balls and roll in chopped nuts. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Press centres of cookies down with your thumb and bake 15 to 18 min. or until golden.

  3. While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.