These are my most favorite cookies. Buttery and nutty with a hint of sweet.
Thumbprint Cookies (28-30 cookies)
2/3 cup butter
1-1/2 cups flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten
walnuts, finely chopped
Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle.
Shape into 1 inch balls (slightly overfill small cookie scoop.)
Roll in egg whites,
then in walnuts.
Fill centers with frosting. If you like, tint your frosting to match the occasion.
These cookies are easy to freeze if they make it that far! Bring to room temperature before serving.
Here is a twist, using the same base. Pecan Pie Thumbprint Cookies!