Holiday baking memories are so visceral for me. The scent of these jam thumbprints baking transported me back to my childhood. I could see my mom in the kitchen pulsing walnuts and mixing batches of dough. She filled her thumbprints with an assortment of homemade jams, along with colored buttercream, and chocolate frosting. I went with two of my favorite jams this year—cherry and apricot preserves but feel free to bake like my mom and slather them with extra frosting.
¾ cup butter
¾ cup brown sugar
2 eggs (1 for the dough and 1 for rolling the cookies)
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
1 ½ cups flour
1 cup chopped walnuts (Half for the dough and half for rolling the cookies)
Cherry and apricot jams
Preheat oven to 350° F. Cream butter and brown sugar together in a mixer until smooth. Add egg and vanilla. Combine baking soda, salt, and flour and half of the chopped walnuts. Beat the remaining egg in a large dish. Roll dough into 1-inch balls. Coat in egg wash and then cover with remaining chopped albums. Place on a parchment-lined baking sheet and gently press the center of the cookie with your thumb. Bake at 350° F for 8-10 minutes. Remove from oven and press the center of the cookie with your thumb again. Allow to cool. Fill with jam.