Thumbprint Cookies have been around for a long time and for good reason! Over the years, I remember seeing them at many “special” occasions.
One of my sisters makes a very similar cookie and she would often have them for baby showers, wedding showers and included on a tray of Christmas goodies.
These aren’t difficult to make, but they are a little bit time-consuming, however, the result is well worth the little bit of fiddling.
Make sure you read through the recipe from beginning to end before you start to make them. My very first time making these cookies, I didn’t. I filled the little thumbprint with jelly and then proceeded to bake the cookies…big mistake and big, big, mess… hahahahaha!
I have also included a couple of tips, that I find helpful, in the recipe directions.
This makes about 16 nice sized cookies. If you want to make a larger batch, the recipe could very easily be doubled.
- ½ cup butter, softened
- ¼ cup brown sugar, packed
- 1 egg yolk
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 egg white, fork beat
- ⅔ cup finely chopped nuts (I used walnuts but pecans would be delicious too)
- 2-3 Tablespoons of red fruit jelly (I use strawberry jelly)
- In the bowl of a stand mixer or with a hand-held mixer, cream butter and brown sugar until light and fluffy.
- Beat in egg yolk.
- Sift together flour, baking powder and salt.
- With the mixer on low, mix flour mixture into butter, sugar and egg mixture. Stir just to combine.
- Using a teaspoon, pick up some of the cookie dough, roll into an approximately 1 inch (2.5cm) ball. Place on a large parchment covered sheet pan. Repeat until all the dough is used.
- Dip each ball into the beaten egg white and then roll in chopped nuts. Repeat until all the cookies are coated in nuts.
- Press your thumb into each ball, making a little indent.
- Bake at 325 degrees Fahrenheit (160 degrees Celsius) for 5 minutes. Remove from oven and repeat the denting process for each cookie.
- Continue to bake for an additional 10-12 minutes until cookies are golden.
- Remove from oven and if necessary, gently reshape cookies and press the rounded end of a ½ teaspoon measuring spoon into the dented area of the cookie.
- Cool slightly and fill each dent with a little bit of jelly. (I put the jelly into a zippered baggie, squeeze the jelly to one lower corner and snip of the end to make a little piping bag and fill the cookie indents that way. Much neater than using a small spoon.
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As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.
I have also included (below) some links to other cookie recipes that I think you may like to try.