Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.

Esther Kenagy
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.

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  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.

  • Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.

  • Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

126 calories; 7.9 g total fat; 31 mg cholesterol; 90 mg sodium. 12.4 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/24/2005
These were pretty good better if you make sure you slightly underbake them. I did one batch with putting the jelly on AFTER baking them and a second batch putting the jelly on halfway through baking. I preferred the batch in which I added jelly halfway through baking because it stays in place better and it looks nicer more smooth. I used apple jelly and colored half green half red for Christmas. The dough was very easy and nice to work with! Make sure you put a DEEP imprint in the cookie for the jelly. The first batch I put a regular thumbprint in the cookies and when they baked you could hardly see it anymore and there wasn't much of a well anymore for the jelly. Read More
(86)

Most helpful critical review

Rating: 1 stars
03/06/2012
I was not so crazy about these. I thot the jam would thicken up like the store bought kind mine did not. Read More
(1)
120 Ratings
  • 5 star values: 84
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
12/24/2005
These were pretty good better if you make sure you slightly underbake them. I did one batch with putting the jelly on AFTER baking them and a second batch putting the jelly on halfway through baking. I preferred the batch in which I added jelly halfway through baking because it stays in place better and it looks nicer more smooth. I used apple jelly and colored half green half red for Christmas. The dough was very easy and nice to work with! Make sure you put a DEEP imprint in the cookie for the jelly. The first batch I put a regular thumbprint in the cookies and when they baked you could hardly see it anymore and there wasn't much of a well anymore for the jelly. Read More
(86)
Rating: 4 stars
12/24/2005
These were pretty good better if you make sure you slightly underbake them. I did one batch with putting the jelly on AFTER baking them and a second batch putting the jelly on halfway through baking. I preferred the batch in which I added jelly halfway through baking because it stays in place better and it looks nicer more smooth. I used apple jelly and colored half green half red for Christmas. The dough was very easy and nice to work with! Make sure you put a DEEP imprint in the cookie for the jelly. The first batch I put a regular thumbprint in the cookies and when they baked you could hardly see it anymore and there wasn't much of a well anymore for the jelly. Read More
(86)
Rating: 5 stars
12/12/2003
I love these cookies and they look very pretty too if you are bringing dessert to a party or a friend's house. I like them better without the nuts so I suggest leaving them out. The recipe also tends to be really small (while the recipe indicates that it makes 2 1/2 dozen I didn't even get a full dozen out of it. I would suggest doubling the ingredients for a fuller batch. Overall easy to make and yummy! Read More
(44)
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Rating: 5 stars
12/02/2003
These were great additions to my other Christmas cookies. I left some without the nuts and I used mint jelly instead for a festive look! Everybody loved them! Read More
(37)
Rating: 5 stars
12/12/2003
This recipe is the perfect size for two people. I added a dash of cinnamon and it was wonderful. I used a pastry bag with the jelly for faster/easier filling. Read More
(22)
Rating: 5 stars
12/18/2002
Well I made a few changes on this recipe due to ingredient limitations. I used butter flavored shortening instead of butter. I doubled the recipe. Used half as many whole eggs instead of separated since I didn't do the nut thing. I added a pinch of cream of tartar and a pinch of baking soda because I couldn't find the baking powder andI wanted teh cookies to puff up. I added about 1/2 cup more sugar because I was afraid they wouldn't be very sweet and rolled the balls a bit bigger. I filled half of them with apricot preserves and the other half with raspberry. I never even looked at the baking time and temps but I baked them at 325 convection for 12 minutes. Everyone loved them and I plan to make them again soon! Read More
(14)
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Rating: 5 stars
12/29/2003
These cookies are buttery and delicious! I tripled the recipe and everything turned out fine. When doubling or tripling the recipe you should be able to save some of the egg whites for another use. I increased the sugar to 1/2 cup. I also omitted the salt and the cookies tasted fine. To make dough easier to handle try chilling it for about an hour or more before shaping it into balls. Very impressive-looking cookies! Read More
(11)
Rating: 4 stars
12/23/2003
The cookies taste very good but you need to make very deep thumbprints or you will not fit enough jelly in them. I also put the cookies back into the oven after I put the jelly in the center in order to set the jelly. I also by-passed the egg whites and dipped the cookies in powdered sugar (it seemed to stick better that way). Read More
(10)
Rating: 5 stars
12/08/2004
These cookies are great tasting! My husband likes when I use a variety blackberry jam orange marmalade and peach preserves. My kids like them but not as well as gingerbread men or chocolate chip cookies. Love how it has a delicate shortbread taste texture. Read More
(10)
Rating: 4 stars
12/15/2002
I make these every year for Christmas and get a lot of compliments. Excellent cookie- look very pretty on the platters I give away. Read More
(9)
Rating: 1 stars
03/06/2012
I was not so crazy about these. I thot the jam would thicken up like the store bought kind mine did not. Read More
(1)