1 cup unbleached all-purpose flour
3/4 cup nuts*, toasted
1/4 tsp salt
8 tablespoons (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1 large egg yolk
3/4 teaspoon vanilla extract
1/4 cup high quality fruit jam**
Adjust oven rack to middle position and heat oven to 350 degrees. Line a baking sheet with parchment paper. Process flour, nuts, and salt in food processor until finely ground. With electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Add egg yolk and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined.
Roll dough into 24 1-inch balls and place balls 1 1/2 inches apart on prepared baking sheet. Using greased teaspoon measure, make indentation in center of each ball. Bake until just set, about 10 minutes.
Remove cookies from oven and gently reinforce existing indentation with teaspoon measure. Fill each dimple with 1/2 teaspoon jam. Bake, rotating and switching sheets, until cookies are just beginning to brown around edges, 8 to 10 minutes. Cool 5 minutes on baking sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container at room temperature for 2 days.)
*nut choices: almonds, pecans, hazelnuts
**jam choices: strawberry, raspberry, blueberry, lemon curd
Comments