Nothing says Christmas like freshly baked Thimble Cookies.One of my favourite memories from my childhood Christmas’ are the times spent in the kitchen with my mom baking a slew of cookies. These are my most favourite Christmas Cookies and obviously Deb Dobbie makes them the better then anyone else. I always made sure we left enough for Santa on Christmas eve, and by the look of the plate Christmas morning Santa liked them too.
1/2 cup (125 mL) butter
1/4 cup (60 mL) granulated sugar
1 egg, separated
1 tsp (5 mL) vanilla
1 cup (250 mL) all purpose flour
2 tbsp (30 mL) sifted unsweetened cocoa powder
1 cup (250 mL) finely chopped walnuts
Deb Dobbie’s Homemade Raspberry Jam (or any delicious jam as a substitute)
In large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour with cocoa; gradually blend into creamed mixture. Cover and chill for 30 minutes.
Shape dough into 1-inch (2.5 cm) balls. Dip in lightly beaten egg white; roll in walnuts. Place on ungreased baking sheets. Using finger or greased thimble, make indentation in centre of each ball. Bake in 325°F (160°C) oven for 7 minutes.
Remove from oven and make indentations once more. Bake for 10 minutes longer or until set. Let cool on wire racks. Add droplet of homemade raspberry jam in centre indentation once cookies are cooled.