Baking a Betty Crocker Classic - Thumbprint Cookies w/ Red Currant Jelly
Scraping the Bowl 2021 continues with a (very) old favorite: thumbprint cookies. Straight out of the always-reliable "Betty Crocker's Picture Cook Book" from 1950, these cookies have no shortage of ways to be customized, but today we're filling them with a vibrant homemade red currant jelly.
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Music - Universal Production Music
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Ingredients
1/2 cup butter, softened
1/4 cup brown sugar, firmly packed
1 egg, divided
1 tsp vanilla
1 cup flour
a pinch of salt
-1 cup finely chopped pecans or walnuts
jam of your choice
Directions:
Preheat oven to 350°F.
Cream butter and brown sugar until fluffy. Add egg yolk and vanilla. (Set egg white aside in a small bowl.)
Combine flour and salt and add to the wet mixture and mix until just incorporated.
Divide dough and roll into 1 inch balls. Beat egg white in a small bowl. Dip each cookie dough ball in the egg whites and then into the nuts, pressing to adhere.
Place each ball of dough about 2″ apart and using the end of a spoon or your thumb, make an indentation in each cookie. Seal any cracks that form on the sides. Freeze 15-20 minutes (optional).
Bake 16-18 minutes or until set. Remove from the oven and use the back of a ½ teaspoon to press the indents again if needed.
Fill indents with jam. Cool completely.