This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Apricot Cream Cheese Thumbprints
Eggnog Thumbprints
Jam Filled Butter Cookies
Raspberry and Almond Shortbread Thumbprints
Chocolate Thumbprints I
more »
Top Related Articles
Freezer Jam
Tips for Cookie and Brownie Mix In a Jar
How to Host a Cookie Exchange Party
Perfect Biscotti
Decorating Cookies
Cookie Exchange Party
Go Sugar Cookie Crazy
Cookies Across America
Perfect Cookies
Easter Desserts
Related Collections
Easter Cookies
Christmas Baking
Christmas Cookies
Easter Desserts
Nut Cookies

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Jam Thumbprints

By: Esther Kenagy

"Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation."

Rate/Review | Read Reviews (75)

What to Drink?
	Port
	Gingerbread Latte

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 dozen

Ingredients

2/3 cup butter
1/3 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 egg whites, lightly beaten
3/4 cup finely chopped walnuts
1/3 cup strawberry preserves

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.