Red Chile Thumbprint Cookies
original recipe by Martha Stewart;
    Servings Prep Time
    4-5dozen 30minutes
    Cook Time
    12minutes
    Servings Prep Time
    4-5dozen 30minutes
    Cook Time
    12minutes
    Ingredients
    Instructions
    1. Preheat oven to 350F and line baking sheets with parchment paper
    2. Cream the butter and sugar until light. Beat in the egg yolks, vanilla and salt, then the flour.
    3. Whisk egg whites until foamy in a large shallow bowl. Place chopped nuts in a large shallow bowl. Use a portion scoop; drop about 4 dough balls at a time into the egg whites. Use a large slotted spoon to cover the dough balls with egg whites. Lift them out of the egg whites, allowing the excess egg whites to drain back into the bowl.
    4. Drop the dough balls into the chopped nuts. Cover the dough balls completely. Place on the baking sheet about 2-3 inches apart.
    5. Use your thumb to make indentations in the cookies for jam. (I used the rounded end of a citrus reamer covered with plastic wrap to get even imprints.) Fill each indentation with about 1/2 teaspoon of jam.
    6. Bake for about 12 minutes or until nuts are just beginning to turn color. Remove from oven and cool completely on baking sheet. (Cookies will be very soft and tender when baked. They will harden a bit when cooled.)