Like a butter cookie rolled in nuts with jam in the center. I make these every Christmas to give to relatives and friends. They all love this cookie! For even more flavorful cookies, try using almond extract instead of the vanilla.

Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Beat butter and sugar in large bowl at low speed until mixture becomes fluffy. Separate the eggs and beat in egg yolks, vanilla and salt until blended. Add flour all at once. Beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.

  • Beat egg whites, slightly.

  • Roll dough into 1 inch balls and dip each ball into egg whites. Roll in nuts. Place about 1 inch apart on greased sheets. Make a depression in center of each cookie with thumb.

  • Bake for about 10 minutes or until light brown. Cool on wire rack. Fill with jam. To Make Ahead: Cookies can be frozen after baking if you do not put jam in them. The cookies can also be dusted with confectioners' sugar.

Nutrition Facts

227.1 calories; 3.2 g protein; 20.6 g carbohydrates; 47.8 mg cholesterol; 27.5 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2002
Made these for my daughters wedding and put colored icing in the centers - a great cookie everyone loved them. Read More
(8)

Most helpful critical review

Rating: 2 stars
12/14/2002
6 dozen is way too many cookies. I cut down the recipe. These cookies tasted good. However when you bite into them - they crumble. I recommend trying another Thumbprint recipe. These just don't come out right. Read More
(5)
21 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/08/2002
Made these for my daughters wedding and put colored icing in the centers - a great cookie everyone loved them. Read More
(8)
Rating: 5 stars
07/08/2008
I loved them... and so did all of my co-workers! I get requests constantly to make them again. Can't go wrong with this recipe! Read More
(6)
Rating: 2 stars
12/14/2002
6 dozen is way too many cookies. I cut down the recipe. These cookies tasted good. However when you bite into them - they crumble. I recommend trying another Thumbprint recipe. These just don't come out right. Read More
(5)
Advertisement
Rating: 4 stars
09/15/2006
My fiance Angus came across this recipe recently and because he CANT EAT EGG OR DAIRY he made this vegan with egg replacer and margarine. Beat the appropriate amount of water with the egg replacer to make four eggs and added that when the yolks were called for. Rolled them into balls probably twice as big as suggested to make large cookies and then rather than dip them in egg whites rolled them in brown sugar instead. He made bigger thumbprints and he used APPLE JELLY to fill them and sprinkled them with SKOR TOFFEE BITS BEFORE putting them in the oven. Took 15 minutes because they're larger. These turned out to be reallllyy incredible cookies! Now me home on a sick day from work am keeping myself cheery by making these Angus-tweaked Thumb-print Cookies. Read More
(4)
Rating: 2 stars
12/21/2007
I don't like how these tasted they were not very sweet at all. I even added chocolate to half of the cookies and still was not happy with them. Will not make again. Read More
(4)
Rating: 2 stars
11/29/2008
This recipe did not work for me. The dough was way too sticky to roll. It stuck all over my hands and everything else. They took longer than stated to cook. When we picked them up to eat they just fell apart. They did taste good though. I would not make these again. Read More
(3)
Advertisement
Rating: 2 stars
12/02/2009
Don't know what I did wrong but this recipe did not work for me at all. The cookies spread out on the baking sheet and were surrounded by melted butter. I baked them for 13 minutes and they were not done. The dough had a great flavor - I substituted almond extract for half the vanilla - so I am really disappointed. Read More
(2)
Rating: 5 stars
12/19/2007
Made this for Christmas baking. My dad and fiance LOVED them. I used almonds instead of walnuts and was great! Read More
(1)
Rating: 4 stars
12/22/2010
I used to make these cookies years ago but lost the recipe. Glad I found it again!! Read More
(1)