Thumbprint Cookies IV Recipe -
Thumbprint Cookies IV Recipe

Thumbprint Cookies IV

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"Delicate cookies rolled in chopped nuts and filled with your favorite frosting or jam."

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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). Line baking sheets with parchment paper.
  2. Separate the eggs.
  3. Cream the butter or margarine with the sugar. Beat in the egg yolks and vanilla. Stir in the flour and the salt.
  4. Shape the dough into small balls and roll in the slightly beaten egg whites then in the chopped nuts. Press thumb in center of cookie to make an indentation.
  5. Bake at 350 degrees F (175 degrees C) for 7 minutes or until lightly brown. Cool then fill with your favorite frosting or jam.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

I made these and rolled them in colored sugar and filled with matching frosting. I can't tell you how many people have requested the recipe, thanks a million!

Most Helpful Critical Review
Nov 20, 2005

I tried this recipe, and the cookies flattened!! If there is anything I may need to do different, please let me know!

Dec 30, 2003

These were so easy, my children ages 13,10,8,7 made themselves and gave them out as goodie gifts for Christmas.

Dec 17, 2007

Fantastic! These are just like mom used to make. They are melt-in-your-mouth good. Since the recipe doesn't tell you how many or what kind of nuts to use, I find that 2 c. finely chopped pecans works great. I filled them with vanilla frosting dyed red and green for Christmas and they were delicious and pretty to look at! Thanks.

Dec 28, 2010

These are, hands down, my favorite Christmas cookies. Light and buttery and not overly sweet which makes filling them with tinted sugar cookie frosting perfect. I don't think the egg white dip is necessary if your nuts are chopped finely enough, especially if using walnuts which are fairly moist after you chop them.

Dec 11, 2005

These are very good cookies! I needed to add a little more flour so they were not sticky to roll, and filled the cookies with the jam before baking.

Dec 15, 2009

This is a very good tasting and easy recipe. I did find out that you really don't need to dip them in the egg whites. I made my first batch dipping them and rolling sprinkles on the edges it was an ugly mess . so i tried rolling the dough into a log after chilling it for about a half hour than just rolling the log in sprinkles and slicing them into about half inch cookies it worked out so much bettter and they look really good.

Dec 30, 2003

Fabulous! I rolled the cookies in chopped pecans and filled with raspberry jam! Everyone who tried them LOVED them! I also did a batch with chopped walnuts - they were good too, but not nearly as good as with the pecans. Thanks for a great recipe!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 172 mg
  • 7%

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

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