Walnut-Raspberry Linzer Thumbprint Cookies
- 1 hour
- 9 ingredients
- dozen cookies
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 2 egg yolks
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chopped toasted walnuts
- Additional finely chopped walnuts or sparkling sugar for rolling
- 3/4 cup (about) raspberry preserves
Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Using an electric mixer, beat the butter and the sugar until light and fluffy. Beat in the egg yolks. Gradually mix in the flour, baking powder and salt. Mix in the walnuts.
Roll the dough into 1-inch balls, about 2 level tablespoons each. Roll the balls in the additional chopped walnuts or the sparkling sugar to coat. Arrange the dough on prepared baking sheet, spacing evenly. Using your thumb, make a deep indentation in the center of each cookie. Spoon a level teaspoonful of preserves into each indentation. Bake the cookies until golden brown, about 12 minutes. (Cookies can be made up to 3 days ahead; store airtightly.)