Recipe by Kathleen Dickerson
"Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butter, room temperature
packed brown sugar
finely chopped pecans
This is the exact recipe we used growing up. only instead of putting them in the oven and taking them out etc.. we did our thumbprints before baking and then baked the whole time and when they cooled just a little we added hersheys kisses to the center..don't cool too much or the kisses will not stick to the cookies, you want the bottom to melt just a tad.
cookies were not cooked thru added time more than once >> then checked other recipes and the temp here says 300 all the other say 350 think this should be adjusted
I made these with a child and she decided to skip the egg white/nut step. I added an extra tablespoon of flour and refrigerated the dough for 20 minutes before shaping. We baked these at 350 and got 21 small delicious cookies.
I make these all the time and they are easy and come out great - not sure why some people seem to have a problem with this recipe. I use plain granulated sugar and my recipe calls for 1/4 tsp baking powder and 1 tbsp water (add with the egg yolk). I also use apricot jam for half, and raspberry for the other half to make them more colorful. The cookie comes out light and delicate - a nice change from the shortbead type thumbprints.
Yea! This is the same recipe my mother used to make when I was little! Fantastic cookie, looks lovely for gifts. I don't use apricot, I use strawberry, or hershey kisses. You can also leave the nuts off for those who cannot have them/don't like them. Thank you for sharing this one!
I was hesitant at first from the other reviews. I made these and they turned out great. I added just a dollop of milk because the batter seemed very dry when mixing. Then the batter seemed too soft when I was done mixing. However, they tasted great. They were a tiny bit crumbly but thats ok. I'll definitely make them again. I also used walnuts instead of pecans because I like them better that way.
Not sure what went wrong, since I followed the recipe exactly for as long as I could, but this was a sticky disaster. The dough was more like batter -- it was loose and didn't shape at all. I was never able to make the depression with my thumb, so theh finished product never got the jam. All I taste is the pecans. Not worth making.
The dough tasted good raw, but during the baking process, I saw my cookies turn to a dripping mess of butter. The cookies were flat, the thumbprint made before hand gone away. After removing them from the oven (they all melted into one another) I tried to rescue them by making another thumbprint. What a mess. Horrible. Ive had these before, and they were good. Mustve been a different recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Thumbprint Cookies II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 122
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These fun chocolate-frosted cookies look just like turtles!
A quick and easy way to bake cookies using a package of cake mix.
See how to make moist, layered cookies loaded with almond flavor.