Thimble Cookies Recipe -
Thimble Cookies Recipe

Thimble Cookies

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"Another old favorite of my mother's. A neighbour was making these when I was a child and I never got enough of them."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
  3. Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
  4. Fill center of each hot cookie with raspberry jam or jelly.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2011

Every Christmas, we would have thumbprint cookies. Even though it isn't Christmas, I really wanted to make these! They are just so delicious! Since I couldn't find my mom's recipe, I decided to look for one on here, and I remembered that mom's had lemon juice in it, and so does this one! I decided to give it a try. I left out dipping them in the egg white and walnuts, which was fine. I filled them with apricot preserves, and they were great! When I was finished making these, they tasted just like my mom's recipe! A few minutes later I found her recipe... and this one is a whole lot easier, cheaper, and tasted the same! I will be saving this for a long time!

Most Helpful Critical Review
Jul 25, 2011

Really easy to make but they fell apart after first bite didnt like that.....taste was ok could have been better......might make again and make some adjustments.


34 Ratings

Sep 08, 2011

These were fun to make. I had to come up with a sub for the walnuts (as I am allergic to tree nuts). I used finely chopped peanuts/flaked coconut/ and crushed Crispix cereal for the coating. I also put a chocolate chip in the center of each after five minutes of baking, but I think the lemon/raspberry flavor would be better (Gasp!!) without the chocolate. I DO like the coconut being in the crunchy coating, though. We'll do these again. Oh...I also like the relatively short list of ingredients and how these "present". Very pretty cookies.

Jun 01, 2007

I'm not a huge fan of desserts or sweets...but I could eat this entire batch in one sitting. Just like my mother used to make - TY!!!

Dec 23, 2008

These were just what I was looking for! We made these in Home-ec class in grade eight and ,oddly enough, I had lost the recipe. I used half very finely chopped walnut and half rice crispies for the coating--nice and crunchy outside. Also used some homemade blackberry jam a friend had made. Cooking times seemed accurate, and a wooden spoon with a rounded end stood in for a thimble. Delish!

Dec 17, 2011

Thanks Carol for this old time favourite. Made as written with one addition of lemon rind. Turned out awesome. I also put the jam in then baked , that way it isn't sticky when you store them..

Dec 10, 2010

These cookies are great. Not a lot of effort to make them. I used strawberry jam and they still tasted great.

Sep 13, 2008

The lemon juice in these makes them so good. And they aren't too sweet either. I made them the original way and I made them with cherry jam and almonds and those were good too :) Messy to make, but really good. Thanks for the recipe!


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 60 mg
  • 2%

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

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