This is a kid friendly recipe, kids will love helping you make, and eat these cookies.
- 115 g (1/2 cup) butter, softened
- 40g (1/4 cup) brown sugar
- 1 egg
- 140g (1 cup) flour
- 1/2 cup finely chopped walnuts
- 2/3 cup apricot/raspberry jam (or any fruit)
Cream butter with sugar, add the egg yolk, vanilla, at the end flour and a pinch of salt. Wrap the dough in plastic film and refrigerate 1h.
Shape dough into 28 balls
roll in egg white, then walnuts.
Place on cookie sheets about 5 cm apart. Ask some help for little thumbs, or big, and dent each cookie.
Put the jam in each thumbprint
and bake for 12 minutes at 175°C (until golden).