"I usually make these around Christmas." — C. Keith
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packed brown sugar
finely chopped walnuts
any flavor fruit jam
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 filling, which really makes them good. I followed the directions to the tee BUT increased the second baking time to 15 minutes which makes a big differance. I didn't raise the temp as this cookie needs to cook slow so the jam doesn't get out of control. It is skimpy so quadrupling it is my suggestion. A great christmas cookie. I didn't need to chill the dough at all. This will remain a Christmas regular.
not very sweet....baked them for longer then specified and they still came out too soft...they crumbled easily
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 again...and again!
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). Then, I realized I like the cookie better with more even distribution of the icing, so the next batch didn't get "thumbprints" at all -- I just drizzled the icing over the little cookie balls. These were one of the best-liked cookies on my holiday trays.
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 sandwich baggie filled with jam and cut a small hole in corner to fill the thumbprint (my thumb is small so I presses deeper bigger dents because I love LOTS of jam - I pressed too hard and some of the cookies stuck to the pan). This recipe is a perfect amount for 2 people homes like mine. These cookies are exacty the way I remember them!! Thank you C. Keith for this classic cookie recipe!
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 out perfectly crunchy
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 serving. Great cookie!
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 whites then nuts. I triple the recipe because my oldest son can wipe out a batch just by himself. I use almond extract in lieu of vanilla, and I use the bottom of a wooden spoon to indent the cookies, then, I redent them after I remove them from the oven. I have never tried putting the jelly in prior to baking; perhaps I will give it a try this year. Also, I use blackberry; grape; and strawberry jelly. Apple hasn't been as well received when I've used it. These are not my favorite cookies because I think they're more trouble than they are worth, but I only make them once a year and my family so loves them, and that is what Christmas is all about, family and love.
* Percent Daily Values are based on a 2,000 calorie diet.
Thumbprint Cookies I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 88
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