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Jam Thumbprints

Esther Kenagy

"Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation."
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45 m servings 126 cals
Original recipe yields 24 servings (2 dozen)


  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
  3. Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
  4. Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

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Read all reviews 94
  1. 117 Ratings

Most helpful positive review

These were pretty good, better if you make sure you slightly underbake them. I did one batch with putting the jelly on AFTER baking them and a second batch putting the jelly on halfway through b...

Most helpful critical review

I was not so crazy about these. I thot the jam would thicken up like the store bought kind, mine did not.

Most helpful
Most positive
Least positive

These were pretty good, better if you make sure you slightly underbake them. I did one batch with putting the jelly on AFTER baking them and a second batch putting the jelly on halfway through b...

I love these cookies and they look very pretty too if you are bringing dessert to a party or a friend's house. I like them better without the nuts, so I suggest leaving them out. The recipe al...

These were great additions to my other Christmas cookies. I left some without the nuts and I used mint jelly instead for a festive look! Everybody loved them!

This recipe is the perfect size for two people. I added a dash of cinnamon and it was wonderful. I used a pastry bag with the jelly for faster/easier filling.

Well, I made a few changes on this recipe due to ingredient limitations. I used butter flavored shortening instead of butter. I doubled the recipe. Used half as many whole eggs instead of separa...

These cookies are buttery and delicious! I tripled the recipe, and everything turned out fine. When doubling or tripling the recipe, you should be able to save some of the egg whites for anoth...

These cookies are great tasting! My husband likes when I use a variety blackberry jam, orange marmalade, and peach preserves. My kids like them, but not as well as gingerbread men or chocolate c...

The cookies taste very good, but you need to make very deep thumbprints or you will not fit enough jelly in them. I also put the cookies back into the oven after I put the jelly in the center in...

I make these every year for Christmas and get a lot of compliments. Excellent cookie- look very pretty on the platters I give away.