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My review
Thumbprint Cookies IV
Dawn
"Delicate cookies rolled in chopped nuts and filled with your favorite frosting or jam."
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Ingredients
servings 259Original recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Separate the eggs.
- Cream the butter or margarine with the sugar. Beat in the egg yolks and vanilla. Stir in the flour and the salt.
- Shape the dough into small balls and roll in the slightly beaten egg whites then in the chopped nuts. Press thumb in center of cookie to make an indentation.
- Bake at 350 degrees F (175 degrees C) for 7 minutes or until lightly brown. Cool then fill with your favorite frosting or jam.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 3037 Ratings
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Most helpful positive review
3/24/2002
I made these and rolled them in colored sugar and filled with matching frosting. I can't tell you how many people have requested the recipe, thanks a million!
Most helpful critical review
11/20/2005
I tried this recipe, and the cookies flattened!! If there is anything I may need to do different, please let me know!
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11/20/2005
I tried this recipe, and the cookies flattened!! If there is anything I may need to do different, please let me know!
3/24/2002
I made these and rolled them in colored sugar and filled with matching frosting. I can't tell you how many people have requested the recipe, thanks a million!
12/28/2001
These were so easy, my children ages 13,10,8,7 made themselves and gave them out as goodie gifts for Christmas.
12/19/2004
Fantastic! These are just like mom used to make. They are melt-in-your-mouth good. Since the recipe doesn't tell you how many or what kind of nuts to use, I find that 2 c. finely chopped pecans ...
12/11/2005
These are very good cookies! I needed to add a little more flour so they were not sticky to roll, and filled the cookies with the jam before baking.
12/26/2010
These are, hands down, my favorite Christmas cookies. Light and buttery and not overly sweet which makes filling them with tinted sugar cookie frosting perfect. I don't think the egg white di...
12/14/2009
This is a very good tasting and easy recipe. I did find out that you really don't need to dip them in the egg whites. I made my first batch dipping them and rolling sprinkles on the edges it was...
12/17/2002
Fabulous! I rolled the cookies in chopped pecans and filled with raspberry jam! Everyone who tried them LOVED them! I also did a batch with chopped walnuts - they were good too, but not nearl...
10/27/2010
I was looking for a recipe to compare to cookies a co-worker used to make. These looked really close so I decided to try. I'm glad I did; however, it does need about 1/4 to 1/2 cup more flour ...