Classic Thumbprint Cookies
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Easy Thumbprint Cookies were always a favorite in our family year round.
Buttery shortbread style cookies rolled with nuts and filled with jam or jelly.
How to Make Classic Thumbprint Cookies
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When I was little, thumbprints were my favorite cookies (I used to call them thimble cookies). While I really liked Peanut Butter Cornflake Cookies and Shortbread Cookies, I always went for the Thumbprint Cookies first.
My mom used to fill half of them with raspberry jam and the other half with mint jelly so they were red and green during the holidays.
You can use any kind of jam (I like seedless best) or even make these thumbprint cookies with a Hershey’s Kiss in the middle!
I’ve made these with both pecans and walnuts and both are great but walnuts is what I grew up with!
Some recipes for thumbprint cookies call for all butter and some call for all shortening. I definitely prefer a combination of both as it gives the best texture and flavor. I don’t suggest using margarine in this recipe.
Once you remove your cookies from the oven, you may need to press the indent again while they’re still soft. I place the jam in a sandwich bag and snip off the corner to make filling them easy!
Like most cookie recipes, these cookies freeze well making them the perfect holiday cookie. I place them in layers separated by parchment paper and seal them in a plastic container. They will defrost in about 20 minutes at room temperature.
Buttery shortbread cookies rolled in nuts and filled with jam.
- 1/4 cup butter softened
- 1/4 cup shortening
- 1/4 cup firmly packed brown sugar
- 1 egg divided
- 1 teaspoon vanilla
- 1 cup flour
- pinch of salt
- 1 cup finely chopped walnuts
- seedless raspberry jam
Preheat oven to 350 degrees.
Cream butter, shortening and brown sugar on medium until fluffy. Add egg yolk & vanilla.
Combine flour and salt and add in a little at a time until incorporated.
Beat egg white in a small bowl. Divide dough into 16 pieces and roll into balls. Dip each ball in the egg whites and then into the nut mixture pressing to adhere.
Place each ball of dough about 2″ apart and using the end of a spoon or your thumb, make an indentation in each cookie. Freeze 15-20 minutes.
Bake 16-18 minutes or until set. Remove from the oven and fill with jam. Cool completely.
Pecans can be substituted for walnuts.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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