Bird's Nest Cookies (Thumbprint or Thimble Cookies)

This recipe is a Christmas tradition in my family. Every December my mom would begin Christmas cookie production. She'd store stacks of Tupperware containers in the cool garage filled to the brim with holiday treats such as peanut butter balls, and best of all, what we call bird's nest cookies! They're known by many names- thimble cookies and thumbprint cookies, but the general idea is the same. A sweet buttery ball of shortbread is rolled in nuts or coconut and dented with a finger or a thimble (or the end of a spoon in my case). Then they're baked and the "nests" are filled with fruit jelly.

If you've never had a bird's nest cookie it might sound kinda strange, but I promise they're delightful! My little sister who doesn't care much for jam, took one bite and with wide eyes declared the cookie "delicious"! She ate half a dozen. We use my mom's homemade strawberry jam which is the best I've ever had. Someday I'll have to make that on my own!

It's always fun to have recipes that have been passed down through the family. This one came from my grandmother (mom's mom) who died before I was born and so it has a special place in our hearts and our kitchen.

INGREDIENTS
1 1/2 cups salted butter (if you use unsalted be sure to add about 1/2 tsp. salt)
3/4 cup sugar
1 Tbsp. pure vanilla extract
3 cups all-purpose flour, sifted
3 eggs, separated
jam or jelly of your choice (I used raspberry and strawberry)
sweetened dried coconut flakes
walnuts, finely chopped

DIRECTIONS
1. Preheat oven to 350 F.

2. In a large bowl, cream butter with an electric mixer. Add the sugar gradually and mix well.  Lightly whisk the egg yolks then add them to the bowl with the vanilla and flour,mixing until thoroughly combined.  Shape into walnut-sized balls.

3. Place egg whites in a shallow bowl and lightly whisk. Place nuts and coconut in separate bowls. First roll the balls of dough in the egg whites and then in either the nuts or coconut to coat. Place on a lightly greased cookie sheet and dent in the center with a thimble or finger.

4. Bake in preheated oven for 10 minutes. Quickly remove from the oven and re-dent the tops of the cookies. Return the cookies to the oven and continue cooking for about 8  minutes, until golden. Remove from the oven to cool on a wire rack. Fill the centers with jam or jelly while still hot. Once cooled, store in an airtight container. 

NOTE: If using coconut, make sure the oven rack is in the middle of the oven and watch the cookies closely at the end of cooking to prevent the coconut from burning. 

Makes 40-60 cookies, depending on size.

(My mother's recipe.)