Thimble Cookies

Thimble Cookies

28

"Another old favorite of my mother's. A neighbour was making these when I was a child and I never got enough of them."
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Ingredients

servings 262 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
  3. Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
  4. Fill center of each hot cookie with raspberry jam or jelly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

28
  1. 34 Ratings

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Most helpful positive review

Every Christmas, we would have thumbprint cookies. Even though it isn't Christmas, I really wanted to make these! They are just so delicious! Since I couldn't find my mom's recipe, I decided to ...

Most helpful critical review

Really easy to make but they fell apart after first bite didnt like that.....taste was ok could have been better......might make again and make some adjustments.

Every Christmas, we would have thumbprint cookies. Even though it isn't Christmas, I really wanted to make these! They are just so delicious! Since I couldn't find my mom's recipe, I decided to ...

These were fun to make. I had to come up with a sub for the walnuts (as I am allergic to tree nuts). I used finely chopped peanuts/flaked coconut/ and crushed Crispix cereal for the coating. I a...

I'm not a huge fan of desserts or sweets...but I could eat this entire batch in one sitting. Just like my mother used to make - TY!!!

These were just what I was looking for! We made these in Home-ec class in grade eight and ,oddly enough, I had lost the recipe. I used half very finely chopped walnut and half rice crispies for ...

Thanks Carol for this old time favourite. Made as written with one addition of lemon rind. Turned out awesome. I also put the jam in then baked , that way it isn't sticky when you store them..

These cookies are great. Not a lot of effort to make them. I used strawberry jam and they still tasted great.

The lemon juice in these makes them so good. And they aren't too sweet either. I made them the original way and I made them with cherry jam and almonds and those were good too :) Messy to mak...

i made these over the holidays. i'm not very skilled in making desserts, but if i can make these, anyone can!

These are delicious! The lemon juice adds such a great flavor, they almost taste like they have cream cheese in them. The texture, the flavor--all superb. They are pretty forgiving, too, abou...