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very easy
Prep Time
15 mins
Total Time
32 mins


1 cup
unsalted butter, at room temperature
250 mL
1/2 cup
125 mL
egg yolks
1 tsp
vanilla extract
5 mL
2 1/2 cups
all-purpose flour
625 mL
2 tsp
10 mL
1/4 tsp
1 mL
1/4 cup
finely chopped walnuts
60 mL
1/2 cup
apricot jam
125 mL


Step 1

Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper. With electric mixer, beat together butter and sugar until smooth. Beat in egg yolks and vanilla until smooth.

Step 2

Combine flour, cornmeal and salt and add to butter mixture and blend. Shape teaspoonfuls of dough into balls and roll in chopped nuts. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Press centres of cookies down with your thumb and bake 15 to 18 min. or until golden.

Step 3

While warm, fill thumbprint centre of each cookie with little dollops of jam. For chewier cookies, fill centres with jam before baking.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Baked Goods Kid-Friendly

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
6 g
13 g
1 g
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