Cashew Thumbprints With Jam Filling

cashew-thumbprints-jam-filling-cookies
Photo by Joseph De Leo
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  • Makes 24 cookies
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    Nutritional Information

    Per Serving

    • Calories 108 calories
    • Fat 5 g
    • Sat Fat 2 g
    • Cholesterol 8 mg
    • Sodium 44 mg
    • Protein 2 g
    • Carbohydrate 14 g
    • Sugar 6 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 6 mg

Heat oven to 350° F. Line two baking sheets with parchment. Whisk together the flour, salt, and nutmeg in a medium bowl; set aside.

In a separate bowl, beat the butter, brown sugar, cashew butter, and granulated sugar with an electric mixer, on medium-high until fluffy, 2 to 3 minutes. Beat in the egg yolk and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).

Whisk the egg white with 2 tablespoons water until frothy in a small bowl. Place the chopped cashews in a separate bowl.

Ingredients

  1. Check 1 1/2 cups all-purpose flour, spooned and leveled, plus more for rolling
  2. Check 1/2 teaspoon fine salt
  3. Check 6 tablespoons (3/4 stick) unsalted butter, room temperature
  4. Check 1/3 cup packed light brown sugar
  5. Check 1/4 cup cashew butter
  6. Check 2 tablespoons granulated sugar
  7. Check 1 large egg
  8. Check 1 teaspoon pure vanilla extract
  9. Check 1/2 cup finely chopped raw cashews
  10. Check 1/4 cup apricot jam

Directions

  1. Heat oven to 350° F. Line two baking sheets with parchment. Whisk together the flour, salt, and nutmeg in a medium bowl; set aside.
  2. In a separate bowl, beat the butter, brown sugar, cashew butter, and granulated sugar with an electric mixer, on medium-high until fluffy, 2 to 3 minutes. Beat in the egg yolk and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
  3. Whisk the egg white with 2 tablespoons water until frothy in a small bowl. Place the chopped cashews in a separate bowl.
  4. Roll level tablespoonfuls of the dough into balls. Roll each ball in the egg white mixture and then in the chopped cashews; place on the prepared baking sheets, spacing them 2 inches apart. Gently make a well in the center of each cookie with your thumb.
  5. Bake, in batches, until lightly golden, 8 to 10 minutes. Cool slightly, then spoon ¼ teaspoon of the apricot jam into each well. Transfer to a wire rack to cool completely.
  6. Storage suggestion: Layer the cookies between sheets of wax paper or parchment and keep at room temperature in an airtight container for up to 4 days.