Thumbprint Cookies II Recipe - Allrecipes.com
Thumbprint Cookies II Recipe
  • READY IN 43 mins

Thumbprint Cookies II

Recipe by  

"Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    30 mins
  • COOK

    13 mins
  • READY IN

    43 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
  2. Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
  3. Lightly beat the egg white.
  4. Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven 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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • I like to use seedless raspberry jam, as well as apricot preserves.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2003

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.

 
Most Helpful Critical Review
Dec 24, 2009

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

 

23 Ratings

Mar 04, 2005

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.

 
Dec 14, 2006

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.

 
Dec 13, 2004

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!

 
Nov 29, 2007

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.

 
Dec 05, 2004

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.

 
Feb 14, 2006

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.

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 114 mg
  • 5%

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

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