Thumbprint Cookies I Recipe -
Thumbprint Cookies I Recipe

Thumbprint Cookies I

Recipe by  

"I usually make these around Christmas."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 300 degrees F. Grease cookie sheets.
  2. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
  3. Add vanilla, flour and salt, mixing well.
  4. Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
  5. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2006

I will give this 5 stars even though, as stated before, it needs some tweeking. Not super sweet, that is where the jam comes into play so take that into consideration when selecting your filling, which really makes them good. I followed the directions to the tee BUT increased the second baking time to 15 minutes which makes a big differance. I didn't raise the temp as this cookie needs to cook slow so the jam doesn't get out of control. It is skimpy so quadrupling it is my suggestion. A great christmas cookie. I didn't need to chill the dough at all. This will remain a Christmas regular.

Most Helpful Critical Review
Jan 25, 2004

not very sweet....baked them for longer then specified and they still came out too soft...they crumbled easily

May 29, 2008

I made these, but changed two things: 1) I didn't roll them in walnuts, but opted for sugar. 2) I made them miniature sized. I loved how they turned out! I will be making these again...and again...and again!

Dec 05, 2009

These were very good. I changed them up just a little, because I wanted the kind with icing in the "thumbprint" rather than jam (nostalgic for cookies Grandma made when I was a little girl). Then, I realized I like the cookie better with more even distribution of the icing, so the next batch didn't get "thumbprints" at all -- I just drizzled the icing over the little cookie balls. These were one of the best-liked cookies on my holiday trays.

Dec 27, 2006

The only changes I made were as other members suggested: I baked 15 mins longer and didn't turn oven temp. up as jam needs time to set, I used a sweet jam - Smuckers Rasberry Jam, I used a sandwich baggie filled with jam and cut a small hole in corner to fill the thumbprint (my thumb is small so I presses deeper bigger dents because I love LOTS of jam - I pressed too hard and some of the cookies stuck to the pan). This recipe is a perfect amount for 2 people homes like mine. These cookies are exacty the way I remember them!! Thank you C. Keith for this classic cookie recipe!

Sep 13, 2007

very good recipe, i changed it up a little though. I added 1/2 cup sugar, and put crushed pecans in the cookie dough instead of the outside. I also baked them for 17 minutes at 350deg. They came out perfectly crunchy

Dec 04, 2008

The only thing I do differently is, I bake these at 350 for 10 min's or until light brown on the bottoms. I then cool to a wire rack and freeze until ready for the holiday. I then fill when I'm serving. Great cookie!

Nov 19, 2007

I make these cookies every year because my children and their spouses love them. I find them to be a lot of work; chopping the nuts up fine; rolling the dough in balls, then dipping them in egg whites then nuts. I triple the recipe because my oldest son can wipe out a batch just by himself. I use almond extract in lieu of vanilla, and I use the bottom of a wooden spoon to indent the cookies, then, I redent them after I remove them from the oven. I have never tried putting the jelly in prior to baking; perhaps I will give it a try this year. Also, I use blackberry; grape; and strawberry jelly. Apple hasn't been as well received when I've used it. These are not my favorite cookies because I think they're more trouble than they are worth, but I only make them once a year and my family so loves them, and that is what Christmas is all about, family and love.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 116 mg
  • 5%

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

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