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