Thumbprint Cookies I

Thumbprint Cookies I

160

"I usually make these around Christmas."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 195 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 116 mg
  • 5%

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.

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 300 degrees F. Grease cookie sheets.
  2. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
  3. Add vanilla, flour and salt, mixing well.
  4. Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake 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.

Reviews

160
  1. 197 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I will give this 5 stars even though, as stated before, it needs some tweeking. Not super sweet, that is where the jam comes into play so take that into consideration when selecting your fillin...

Most helpful critical review

not very sweet....baked them for longer then specified and they still came out too soft...they crumbled easily

I will give this 5 stars even though, as stated before, it needs some tweeking. Not super sweet, that is where the jam comes into play so take that into consideration when selecting your fillin...

I made these, but changed two things: 1) I didn't roll them in walnuts, but opted for sugar. 2) I made them miniature sized. I loved how they turned out! I will be making these again...and agai...

These were very good. I changed them up just a little, because I wanted the kind with icing in the "thumbprint" rather than jam (nostalgic for cookies Grandma made when I was a little girl). T...

The only changes I made were as other members suggested: I baked 15 mins longer and didn't turn oven temp. up as jam needs time to set, I used a sweet jam - Smuckers Rasberry Jam, I used a sandw...

very good recipe, i changed it up a little though. I added 1/2 cup sugar, and put crushed pecans in the cookie dough instead of the outside. I also baked them for 17 minutes at 350deg. They came...

The only thing I do differently is, I bake these at 350 for 10 min's or until light brown on the bottoms. I then cool to a wire rack and freeze until ready for the holiday. I then fill when I'm ...

I make these cookies every year because my children and their spouses love them. I find them to be a lot of work; chopping the nuts up fine; rolling the dough in balls, then dipping them in egg ...

I made these cookies for my family and I swear they didn't even make it 5 minutes and they were gone. They were perfect! Flaky and tender and sweet, I will definitely make these again! Oh, also ...

not very sweet....baked them for longer then specified and they still came out too soft...they crumbled easily