For those who make their own preserves or jellies, this is a real opportunity to show them off. This recipe has been handed down four generations, and is a real favorite.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.

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  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

  • Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.

  • Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.

Nutrition Facts

305.8 calories; 3.5 g protein; 42.1 g carbohydrates; 35.8 mg cholesterol; 83.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2006
These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/04/2010
While these tasted good they spread everywhere for me. I added jam before baking on most of them the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway! Read More
(7)
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/19/2006
These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars. Read More
(5)
Rating: 3 stars
11/04/2010
While these tasted good they spread everywhere for me. I added jam before baking on most of them the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway! Read More
(7)
Rating: 4 stars
12/19/2006
These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars. Read More
(5)
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Rating: 4 stars
12/25/2017
Yummy cookie.. easy to make. i had some homemade persimmon jam so I used that. I let the dough chill several hours and found that putting the dough back in the fridge between batches kept the cookies from spreading. When I left the dough out they spread more. Read More
(1)
Rating: 3 stars
05/06/2014
these didn't come out like I thought they would. maybe I did something wrong Read More