Thumbprint Cookies II

Thumbprint Cookies II

21

"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

43 m servings 203 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 114 mg
  • 5%

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 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.

Footnotes

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

Reviews

21
  1. 24 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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

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 c...

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 a...

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 b...

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 ...

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 s...

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

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 ...

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 the...

This is a better recipe that one I have used for years. I did bake these cookies a bit longer, but my oven is slightly cooler that it should be. I like the idea of baking the cookies a bit then ...