These Thumbprint Cookies were always one of my favorite Christmas Cookie recipes. Buttery cookies rolled in nuts and filled with jam or jelly.
Jam-Filled Thumbprint Cookies
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!
How To Make Thumbprint Cookies
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.
Favorite Holiday Cookie Recipes
- Easy Sugar Cookies
- Eggnog Cookies
- The BEST Christmas Cookies
- Triple Chocolate Cookies
- No-Roll Sugar Cookies
- 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 all purpose
- pinch salt
- 1 cup walnuts finely chopped
- raspberry jam seedless
Preheat oven to 350°F.
Cream butter, shortening and brown sugar until fluffy. Add egg yolk and vanilla. (Set egg white aside in a small bowl.)
Combine flour and salt and add in a little at a time until incorporated.
Divide dough into 20 pieces and roll into balls. Beat egg white in a small bowl. Dip each cookie dough ball in the egg whites and then into the nuts, 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. Seal any cracks that form on the sides. Freeze 15-20 minutes.
Bake 16-18 minutes or until set. Remove from the oven and use the back of a 1/2 teaspoon to press the indents again if needed.
Fill indents with jam. Cool completely.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)