Crunchy Raspberry Walnut Thumbprint Cookies

Crunchy Raspberry Walnut Thumbprint Cookies


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Enjoy a batch of classic thumbprint cookies with a chopped walnut base and a raspberry jam filling. These cookies are perfect for any occasion and can easily hold your favorite jam or preserves.

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

2 dozen


  • 2 sticks butter
  • ½ C. brown sugar
  • 2 eggs, separated
  • 2 C. flour
  • Dash salt
  • 1 ½ C. walnuts, finely chopped
  • Raspberry jam

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Preheat oven to 325 degrees. In a large bowl, use a mixer to cream together butter and brown sugar until fluffy. Beat in egg yolks and flour. Cover and chill for at least an hour. In one small bowl, add egg whites, and in another, add walnut pieces. Take dough and roll into balls, dip into egg whites, and coat with walnuts. Transfer to a baking sheet, press your thumb into the center of each cookie, and bake for 12 to 15 minutes. Let cool completely and fill indentation with jam.

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