Walnut-Raspberry Thumbprints

Walnut-Raspberry Thumbprints

  • Servings: 36 cookies
  • Course: Dessert

These tiny preserve-filled treats are a festive addition to a holiday buffet table or cookie tray. Want to bake better cookies that won’t stick to your cookie sheet or break when you remove them? Line your cookie sheets with parchment paper and your cookies will bake more evenly every time. Plus, they’ll slide right off the parchment paper without breaking. Layer unfilled cookies between pieces of parchment paper in an airtight container. Cover; seal. Store at room temperature for up to 2 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Just before serving, spoon preserves into indentations in cookies.

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Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar or sugar substitute blend equivalent to 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar or brown sugar substitute blend equivalent to 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon or ground cardamom
  • 1/8 teaspoon baking soda
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat pastry flour or whole wheat flour
  • 1 cup quick-cooking rolled oats
  • 1 egg white, lightly beaten
  • 3/4 cup finely chopped walnuts and/or pecans
  • 1/4 cup low-sugar strawberry, apricot, and/or red raspberry preserves
  • Parchment paper

Directions

Step 1

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, cinnamon, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in the 2 egg whites and the vanilla until combined. Beat in as much of the all-purpose flour and whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Cover and chill dough about 2 hours or until easy to handle.

Step 2

Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. Shape dough into 3/4-inch balls. Roll balls in the 1 egg white; roll in nuts to coat. Place on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie.

Step 3

Bake for 7 to 8 minutes or until edges are golden brown. If indentations puff during baking, gently press the back of a measuring teaspoon into indentations when cookies are removed from oven. Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack; cool.

Step 4

Just before serving, spoon preserves into indentations in cookies.

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