Thumbprint Cookies II


Small, delicious cookies with a small indentation filled with jam or preserves. Use your favorite nuts to coat the cookies.

Prep Time:
30 mins
Cook Time:
13 mins
Total Time:
43 mins
2 dozen


  • ½ cup butter, room temperature

  • ¼ cup packed brown sugar

  • 1 egg

  • ½ teaspoon vanilla extract

  • 1 cup all-purpose flour

  • ¼ teaspoon salt

  • ¾ cup finely chopped pecans

  • cup apricot preserves


  1. Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.

  2. Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.

  3. Lightly beat the egg white.

  4. Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.

  5. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Cook's Note:

I like to use seedless raspberry jam, as well as apricot preserves.

Nutrition Facts (per serving)

203 Calories
14g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 203
% Daily Value *
Total Fat 14g 17%
Saturated Fat 6g 28%
Cholesterol 36mg 12%
Sodium 114mg 5%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 2g
Vitamin C 1mg 5%
Calcium 17mg 1%
Iron 1mg 4%
Potassium 63mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.