Classic Thumbprint Cookies Recipe - Allrecipes.com
Classic Thumbprint Cookies Recipe

Classic Thumbprint Cookies

Recipe by  

"Filled with the one-of-a-kind taste of SMUCKER'S® preserves or jam, this recipe combines delicious fruit flavor with classic crunch."

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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
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Directions

  1. Preheat oven 350 degrees F. Adjust rack to middle position. Coat 2 cookie sheets lightly with no-stick cooking spray.
  2. Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
  3. Beat egg whites in a shallow bowl until foamy. Place pecans in a separate bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
  4. Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2007

I too have been looking for a better Jam Thumbprint recipe. We have been making these cookies every Christmas now for over 20 years. I was never completely satisfied with the taste or the look. I hesitated when I saw the rating of two stars, but the other recipes were the ones I had already used at one time or another. My daughter and I decided to give this a go and it is GREAT!!! We sometimes will adjust but decided to follow this recipe to the letter and we loved it. The dough held and formed wonderfully. The true test was when friends and family took a bite and they didn't fall apart. This recipe earns it's place as a true Classic Thumbprint Cookie recipe.

 
Most Helpful Critical Review
Nov 05, 2007

I have been looking for a good thumbprint cookie recipe for over a year. Unfortunately this is not it. It was hard to make the print big enough, the jam did not melt into the bowl but sat on top, and they crumbled when I went to take them off the cookie tray. The taste was only so-so. Therefore, I am still looking for that good recipe.

 

17 Ratings

Dec 06, 2010

I made these b/c I was looking for a slightly different jelly thumb-print cookie and these came out perfectly! They rolled well, the chopped nuts stayed on, and the jelly stayed in the finger-print well. For those who experienced problems with the cookies falling apart after baking: try using a finger, rather than a thumb, and don't press too far down.

 
Jan 25, 2010

I'm not a cookie maker but I made these cookies and found them delicious. I'm wanted to use up my own freezer jam. I strained out the extra liquid and use it for the filling. That all worked great. Thanks.

 
Dec 08, 2009

The dough was crumbly and dry. There are other thumbprint recipes on this site that I like better.

 
Dec 13, 2007

I made these last Christmas and had the same trouble as the previous reviewer. The cookies crumbled being taken off the sheet, and the ones that were salvaged had a very dry taste.

 
Dec 27, 2009

my daughter and I made these. I must have done something wrong as they completely fell apart when removing from cookie sheet.

 
Dec 20, 2010

Not a bad cookie, not a sweet cookie never made thumbprints before,cookie will stay together just let it cool on the cookie sheet for a few minutes then place on wire racks to cool.

 

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Nutrition

  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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