American · Dessert
Pittsburgh cookie table
A single thumbprint cookie from a Pittsburgh wedding cookie table, featuring walnuts in the dough with raspberry jam filling. Reflects the city's Italian and Eastern European baking heritage, traditionally served alongside other homemade varieties.
$2
35 minsPrep
12 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
410Calories
6.1gProtein
22.3gFat
47.8gCarbs
34.6gSugar
1.9gFiber
390mgSodium
94mgChol
9.8gSat Fat
180mgPotassium
40mgCalcium
1.5mgIron
0.2mcgVitamin B12
2mgVitamin C
Goes well with
Darjeeling Tea
local
Iron City Beer
international
vegetarian
gluten-free-adaptable
sweet-spot
main-event
Instructions
1
Prep
Preheat oven to 350F (175C), line a baking sheet with parchment paper, and finely chop the walnuts into coarse crumbs.
2
Cream
Beat softened butter with white sugar and brown sugar until pale and smooth, about 1 minute.
3
Mix
Stir in the beaten egg and vanilla extract, then fold in flour, baking powder, salt, and walnuts until a soft dough forms.
4
Chill
Cover and refrigerate the dough for 30 minutes until firm enough to hold a thumbprint shape.
5
Build
Roll dough into 3-4 balls, press a deep thumbprint into each center, and fill with raspberry jam.
6
Bake
Bake at 350F (175C) for 11-12 minutes until edges are light golden and jam bubbles slightly.
7
Cool
Let cookies cool on the sheet for 10 minutes, then transfer to a rack to cool completely.
8
Store
Dust cooled cookies with powdered sugar and store in an airtight container at room temperature for up to 4 days.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz30g walnuts
- 4 tbsp56g butter, softened
- 4 tbsp50g white sugar
- 2 tbsp24g brown sugar
- 6 tbsp46g all-purpose flour
- 11 large egg, beaten
- 1/2 tsp1/2 tsp vanilla extract
- 2 tbsp40g raspberry jam
- 2 tsp10g powdered sugar
- 1/4 tsp1/4 tsp baking powder
- 2 pinch2g salt
