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Prep Time
15 mins
Total Time
32 mins
Serves
4

Ingredients

1 cup
unsalted butter, at room temperature
250 mL
1/2 cup
sugar
125 mL
3
egg yolks
1 tsp
vanilla extract
5 mL
2 1/2 cups
all-purpose flour
625 mL
2 tsp
cornmeal
10 mL
1/4 tsp
salt
1 mL
1/4 cup
finely chopped walnuts
60 mL
1/2 cup
apricot jam
125 mL

Method

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.

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Characteristics

Baked Goods Kid-Friendly

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
110
Fat:
6 g
Carbs:
13 g
Protein:
1 g