Ingredients

3/4 cup  all-purpose flour 1/2 cup  whole-wheat pastry flour 1/2 teaspoon  baking soda 1/2 teaspoon  salt 1 cup  toasted walnut pieces  (see Tip) 4 tablespoons  cold unsalted butter, cut into pieces 1/4 cup  walnut oil or canola oil 1/2 cup  granulated sugar 1/2 cup  packed light brown sugar 1   large egg 2 teaspoons  vanilla extract 5 ounces  semisweet or bittersweet chocolate, chopped, or chocolate chips, melted (see Cooking Tip) 6 tablespoons  apricot jam (see Enhancements, below) Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. To melt chocolate:1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water). Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Description

Chocolate Thumbprint Cookies, Recipe

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