Walnut-Apricot Jam Thumbprint Cookies or Hazelnut, Pecan, Almond – Strawberry or Raspberry jam

The original recipe for these jam thumbprint cookies uses hazelnuts in the dough and raspberry jam for the filling. I chose to try one of the variations with walnuts and apricots. I experimented and added more walnuts and just loved the texture of the cookie. You should get between 40 and 50 cookies (depending on how big you make them). These have always been one of my favorites! They look dificult, but they are a cinch to make.
You will need:
2 cups Walnuts, Hazelnuts, Almonds or Pecans finely ground
1-3/4 cups all-purpose flour
1 cup + 1 tbsp. unsalted butter, at room temperature
1/2 cup sugar
2 tsp. vanilla extract
confectioners sugar for dusting
apricot, raspberry or strawberry jam (about a cup)

Preheat the oven to 350 degrees F. and place a rack in the centre of the oven. Line two baking sheets with parchment paper. Mix the ground walnuts and the flour; set aside. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for about 30 seconds until creamy. Add the sugar and beat on medium speed until fluffy (3 to 4 minutes). Add the vanilla extract and mix to combine. With the mixer on low speed, add the walnut/flour mixture, a tablespoon at a time, until it is all incorporated. Refrigerate the dough for 10 minutes.

After 10 minutes, remove the dough and begin forming balls using about a teaspoonful of dough. Place the balls of dough on a baking sheet and using your thumb (or any finger you like!) make a deep indentation in each ball of dough. Don’t break through the bottom of the dough.
Bake the cookies, one sheet at a time, for about 16 minutes. The cookies will be slightly golden around the edges and on the bottom. Remove the cookies and let them sit on the tray for a few minutes before removing to a wire rack to cool completely. Once cool, dust the cookies liberally with icing sugar. In a small pot, heat the jam until it starts to bubble. Remove from the heat and using a teaspoon to fill each cookie with the jam. Let the jam cool completely before serving the cookies. Enjoy!