Hungarian Thumbprint Cookies
These classic Hungarian Thumbprint Cookies are made with a tender buttery dough, filled with a sweet and fruity jam, and topped with a crunchy walnut coating.
Servings 20 small cookies
Calories 139kcal
Ingredients
- 150 grams / 5.3 ounces butter room temperature
- 75 grams / ¾ cup confectioner’s/icing sugar
- 1 teaspoon vanilla extract
- 30 grams / 2 medium egg yolks room temperature
- 4 grams / 2 teaspoons lemon peel finely chopped
- 235 grams / 1 ⅓ cups + 2 tablespoons plain flour
- 30 grams / 1 medium egg white room temperature
- 40 grams / 1.41 ounces raw walnuts finely chopped
- 75 grams / 2.65 ounces apricot jam
Instructions
- Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter, sugar and vanilla extract into a bowl and beat on medium until pale and fluffy.
- Add the egg yolks and lemon peel and beat until combined.
- Toss in the flour and beat until a dough is formed and no dry portions remain in the base or edges of your bowl.
- Divide the dough equally into cookie portions and place 6-8 onto your baking tray with 1 inch gap between.
- Press an indent into the center of the cookies with your thumb.
- Brush the egg white over the top of the cookie and press into your walnuts.
- Repeat with the remaining cookies.
- Bake until lightly golden, approximately 20 minutes.
- Remove and allow to cool for 5 minutes before transferring to a cooling rack.
- Spoon the jam into the center of the cookies and allow to rest for several hours or preferably overnight before serving.
- Dig in!
Video
Notes
- Sugar: Confectioner's or icing sugar is used here for it's fine texture that helps give our cookies their melt-in-your-mouth texture and cannot be substituted for the same results with any other sugar.
- Walnuts: A nice light nuttiness comes from raw walnuts, though you could replace with roasted walnuts or even hazelnuts for a less traditional take.
- Jam: The jam in the recipes researched were all apricot, though you could replace with one you prefer.
- Scoop: The size of the scoop used here is 4cm or 1.57 inches to create the perfect small scoop. If you don't have one this size a great substitute would be a tablespoon which would create a similar sized cookie.
Nutrition
Calories: 139kcal