- Prep Time
- 15 mins
- Total Time
- 32 mins
- Serves
- 4
Ingredients
- 1 cup
- unsalted butter, at room temperature
- 250 mL
- 1/2 cup
- sugar
- 125 mL
- 3
- egg yolks
- 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
- finely chopped walnuts
- 60 mL
- 1/2 cup
- apricot jam
- 125 mL
Method
- Step 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.
- Step 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.
- Step 3
- While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 110
- Fat:
- 6 g
- Carbs:
- 13 g
- Protein:
- 1 g
