You could cry from the moistness of this amazing pumpkin chocolate cake, and the rich icing will please anyone’s sweet craving.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- ½ cup butter
- ⅓ cup white sugar
- ⅓ cup dark corn syrup
- 1 egg, separated
- 1 ¼ cups all-purpose flour
- 1 cup finely chopped walnuts
- 1 cup any flavor fruit jam
Instructions
- In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
- Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 83 mg |
| Sugars | 21 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy cookie.. easy to make. i had some homemade persimmon jam so I used that. I let the dough chill several hours and found that putting the dough back in the fridge between batches kept the cookies from spreading. When I left the dough out, they spread more.
these didn’t come out like I thought they would. maybe I did something wrong
While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway!
While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway!
These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also, the jam dries out a little and adheres to the cookie as it cools. I’d like to give this four and a HALF stars.