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Jam Thumbprints Recipe
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Walnuts||1 Cup (16 tbs), finely chopped|
|Cherry preserve/Peach, or strawberry preserves or jam||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3268 Calories from Fat 1720
% Daily Value*
Total Fat 199 g305.6%
Saturated Fat 86.6 g432.8%
Trans Fat 0 g
Cholesterol 745.5 mg
Sodium 162.7 mg6.8%
Total Carbohydrates 336 g112.1%
Dietary Fiber 11.8 g47.1%
Sugars 182.5 g
Protein 48 g96.9%
Vitamin A 85.1% Vitamin C 2.2%
Calcium 21.7% Iron 74.9%
*Based on a 2000 Calorie diet
Beat until thoroughly combined, scraping sides of bowl occasionally.
Separate eggs, reserving the egg whites.
Add egg yolks and vanilla to butter mixture; beat until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Cover and refrigerate for 1 hour.
Shape the dough into 1-inch balls.
Slightly beat the egg whites.
Roll balls in egg whites, then in walnuts.
Place about 1 inch apart on well-greased cookie sheets.
Using your thumb, press an indentation into each ball.