It’s been awhile since I did a food post, I thought it was high time. This evening I made a newly discovered recipe from the Stonewall Kitchen Cookbook, Jam Thumbprint cookies. I argue they are better than my Grandma’s, sorry Doris. So baker’s let’s rock (now that Emily Brill’s blog is no more I can steal her catchphrase)…

First the recipe:

  • 2 sticks butter (at room temp, obvs)
  • 1/2 cup light Brown Sugar
  • 2 eggs
  • 2 teaspoons good vanilla extract
  • 2  cups flour
  • 1/2 teaspoon salt
  • 1 cup finely chopped walnuts
  • 1 egg white
  • jam, jam and more jam, any flavor you like.

As my culinary idol Ina Garten always says, start with good ingredients. I love Bonne Maman Jam and Nielsen-Massey Madagascar Vanilla, worth the price tag. You can get it at any specialty food store and probably even Whole Foods. Preheat the oven to 375 F.


After your butter is nice and room temp (no microwave Marc and Allie) cream the butter and sugar until it is all blended. Then add your eggs and vanilla and mix well. Next, add the flour and beat until a dough forms, it’s okay if it is firm. Also, it is okay if the batter isn’t as sweet as you expected the jam will make up for that, you’ll see.

Once the batter is done either finely chop all the walnuts by hand with a good knife (we are talking fine here, refer to pictures later in post) or grind them in a blender or food processor if you’re lucky enough to have one. Then put the nuts and an egg yolk into two separate bowls.


When you’ve finished your mise en place roll some dough into a little ball, dip it in the egg white and then roll it in the nuts and place on a cookie sheet. Lather, rinse, repeat until you’ve filled the sheet. I usually get about 8 per batch.


Then bake for 5 minutes, remove from the oven and use your thumb or a little teaspoon to push a deep indentation in the middle of the cookie. They will crack around the edges a little, but that’s okay. Then, fill the hole with jam of your choice (you can also fill the cookies with jam after you take them out at the end, both work). Place the cookies back in the oven for another 10 minutes, remove and fill the holes with jam if you haven’t already. And, voila, a tasty treat!