Rye Free Classic Jam Thumbprint Cookies

Total time1 hr 10 min

Prep time25 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the cookies

1 cup (2 sticks) unsalted butter, softened
⅔ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
2 large egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt

For rolling

2 large egg whites, lightly beaten
1 ½ cups walnuts, finely chopped

For filling

½ cup jam or preserves (raspberry, strawberry, or apricot)

Instructions

1
Beat the softened butter and granulated sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
2
Add the egg yolks and vanilla extract and beat on medium speed until fully incorporated and smooth, about 1 minute, scraping down the sides of the bowl as needed.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!