Thumbprint Cookies III Recipe -
Thumbprint Cookies III Recipe

Thumbprint Cookies III

Recipe by  

"Like a butter cookie rolled in nuts with jam in the center. I make these every Christmas to give to relatives and friends. They all love this cookie! For even more flavorful cookies, try using almond extract instead of the vanilla."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
  3. Beat egg whites, slightly.
  4. Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.
  5. Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2002

Made these for my daughters wedding and put colored icing in the centers - a great cookie everyone loved them.

Most Helpful Critical Review
Dec 14, 2002

6 dozen is way too many cookies. I cut down the recipe. These cookies tasted good. However when you bite into them - they crumble. I recommend trying another Thumbprint recipe. These just don't come out right.


15 Ratings

Jul 08, 2008

I loved them... and so did all of my co-workers! I get requests constantly to make them again. Can't go wrong with this recipe!

Dec 20, 2007

I don't like how these tasted, they were not very sweet at all. I even added chocolate to half of the cookies and still was not happy with them. Will not make again.

Nov 29, 2008

This recipe did not work for me. The dough was way too sticky to roll. It stuck all over my hands and everything else. They took longer than stated to cook. When we picked them up to eat, they just fell apart. They did taste good though. I would not make these again.

Sep 15, 2006

My fiance Angus came across this recipe recently, and because he CANT EAT EGG OR DAIRY, he made this vegan, with egg replacer, and margarine. Beat the appropriate amount of water with the egg replacer to make four eggs and added that when the yolks were called for. Rolled them into balls probably twice as big as suggested, to make large cookies, and then, rather than dip them in egg whites, rolled them in brown sugar instead. He made bigger thumbprints, and he used APPLE JELLY to fill them, and sprinkled them with SKOR TOFFEE BITS, BEFORE putting them in the oven. Took 15 minutes because they're larger. These turned out to be reallllyy incredible cookies! Now me, home on a sick day from work, am keeping myself cheery by making these Angus-tweaked Thumb-print Cookies.

Dec 02, 2009

Don't know what I did wrong, but this recipe did not work for me at all. The cookies spread out on the baking sheet and were surrounded by melted butter. I baked them for 13 minutes and they were not done. The dough had a great flavor - I substituted almond extract for half the vanilla - so I am really disappointed.

Dec 22, 2010

I used to make these cookies years ago, but lost the recipe. Glad I found it again!!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 27 mg
  • 1%

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

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