Have leftover egg whites? Make some meringue cookies to go with your thumbprints!
- 1 cup unsalted butter (2 sticks or 8 ounces), room temperature
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped nuts (optional)
- 3/4 cup jam, any kind
1 Make the cookie dough: Beat the butter and sugar on high speed with an electric mixer for about 3 minutes.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Set aside the egg whites in a separate shallow bowl.
Add the flour and salt to the mixing bowl and mix until just combined.
2 Chill the dough: Place the dough in the fridge and chill for 30 minutes.
3 Preheat the oven to 350F. Line two baking sheets with parchment paper.
4 Roll the cookies: Roll the dough into balls about 1 inch in diameter. Place the balls on the parchment-lined cookie sheets spaced a few inches apart.
If using nuts, whisk the reserved egg whites until frothy. Dip the dough balls into the egg whites and then roll them into the nuts until covered. Arrange them on the baking sheets a few inches apart.
5 Add the jam: Press down on each ball of dough with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.
6 Bake and cool: Bake for 12 to 15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.