These are one of my very favorites. Grandma used to make them, and Mom too. They’re called thimble cookies because of the dint in the centre which a thimble is perfect for making. I never make a single batch – you can double this recipe. Use different jams in some of them for variety – I like raspberry and apricot.
- 1/2 cup butter
- 1/4 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup flour
- 1 egg white
- 3/4 cup chopped walnuts
- 1/2 cup jam or jelly
- Preheat oven to 350 degrees F.
- Cream butter, add sugar and beat until fluffy. Add egg yolk, and beat well. Stir in vanilla.
- Add flour and stir until combined.
- Roll mixture into balls the size of a walnut. Roll balls in unbeaten egg white, then in chopped walnuts.
- Make a dint in the top of each cookie and place on a greased cookie sheet, and bake 5 minutes.
- Remove and redint the tops of the cookies, then continue baking until done - another 5-10 minutes. They should be slightly brown.
- Fill the dints with a teaspoon of jam or jelly while they are hot, and remove to a rack or plate to cool.