Thumbprint Cookies

By SweetGirl
December 15, 2010
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Author Notes: This is a family favorite! Adapted from Jean Pare's Comany's Coming Cookie book, I use whole wheat flour to make them a little healthier and use roughly chopped almonds to to add to more of a crunch factor.For the confiture filling, I usually use strawberry or raspberry jam since they’re a festive crimson hue and I typically have a jar on hand, but rhubarb preserve, pomegranate or bakeapple (cloudberry) jam would make excellent choices as well. Making thumbprint cookies is a wonderful opportunity to create a “quality time” family tradition by employing the helpful hands of children for rolling, coating, indenting and even filling the cookies.SweetGirl

Makes: 40 cookies

  • 1 cup butter, softened
  • 1/2 cup brown sugar
  • 2 egg yolks
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 cup chopped nuts
  • red jam or jelly
  1. Cream butter and brown sugar; beat in egg yolks.
  2. In separate bowl, combine flour, baking powder and salt; add to butter mixture and mix well.
  3. Form dough into small (1-inch) balls; dip in egg whites to coat; roll in chopped nuts; place on baking sheet 2 inches apart.
  4. Create an indent in the middle of each ball of dough by pressing down with your thumb, creating a “nest-like” shape.
  5. Bake in preheated (325 degree F) oven for 5 minutes.
  6. Remove from oven and quickly press the indents again with your thumb; return to oven and continue baking for another 10-13 minutes.
  7. Remove from oven and fill indents with jam while cookies are still warm.
  8. Allow to cool completely before eating.

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