Jam Filled Thumbprint Cookies
1/2 cup unsalted butter, room temperature
1/2 granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg, separated
1 1/4 cup flour, sifted
3/4 cup pecans or walnuts, chopped
1/2 cup of your favorite jam or preserves
Begin by beating butter in mixing bowl. Add sugar. Add extracts and egg yolk and beat until light and fluffy.
Gently mix in flour. Press dough together with hands. Wrap in film and refrigerate several hours or overnight until firm.
Remove dough from fridge. Beat remaining egg white lightly with fork. Place nuts in small bowl. Spray baking sheet with pan release.
Shape dough into small balls, dip each ball in egg white and then coat with nuts. Place on baking sheet. Indent each cookie in the middle with your thumb. Place small dollop of jam or preserves in each indent.
Bake at 300 degrees for 22-24 minutes.