Walnut Thumbprints

Elevate your holiday cookie game with these irresistible Walnut Thumbprints, a delightful treat that brings together buttery shortbread dough, crunchy walnuts, and a sweet jam filling. Perfectly golden and bite-sized, these cookies are made with a mix of pantry staples like all-purpose flour, powdered sugar, and unsalted butter, plus a handful of finely chopped walnuts for a nutty twist. Each cookie is delicately shaped with a thumbprint (or the back of a spoon) and filled with your favorite jam—whether it’s zesty apricot, luscious raspberry, or classic strawberry. With just 15 minutes of prep time and a quick bake, this recipe is both beginner-friendly and elegant enough for any dessert platter. Whip up a batch for holiday parties, gifting, or simply to indulge in a sweet moment with a cup of tea.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 170 grams unsalted butter
• 100 grams powdered sugar
• 1 teaspoon vanilla extract
• 210 grams all-purpose flour
• 0.25 teaspoon salt
• 120 grams walnuts, finely chopped
• 1 large egg white
• 150 grams jam or preserves (e.g., raspberry, strawberry, or apricot)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, beat the unsalted butter and powdered sugar together with a hand or stand mixer until creamy and fluffy, about 2-3 minutes.

Step 3

Mix in the vanilla extract to incorporate.

Step 4

Add the all-purpose flour and salt, then mix on low speed until the dough comes together. It should be soft and slightly crumbly but hold its shape when pressed.

Step 5

In a small bowl, lightly whisk the egg white. Place the finely chopped walnuts in another shallow bowl.

Step 6

Scoop about 1 tablespoon of dough and roll it into a ball. Repeat for the rest of the dough.

Step 7

Dip each ball lightly in the egg white, then roll in the chopped walnuts to coat evenly. Place the balls on the prepared baking sheet, spacing them 1-2 inches apart.

Step 8

Using your thumb or the back of a rounded teaspoon, press a small well in the center of each cookie. Be careful not to press too hard or create cracks in the dough.

Step 9

Fill each well with about 1/2 teaspoon of jam or preserves.

Step 10

Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden but not too brown.

Step 11

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	(788.7g)

Amount per serving	% Daily Value*
Calories	3580.1

Total Fat 229.4g	0%
Saturated Fat 92.9g	0%
Polyunsaturated Fat 0g
Cholesterol 376.4mg	0%
Sodium 714.7mg	0%
Total Carbohydrate 374.4g	0%
Dietary Fiber 15.2g	0%
Total Sugars 176.8g
Protein 44.7g	0%

Vitamin D 0IU	0%
Calcium 195.9mg	0%
Iron 13.9mg	0%
Potassium 976.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 4.8%

Carbs: 40.0%