Use jams or jellies of different flavors to fill these chewy cookies.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  • Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.

  • Bake for 15 to 20 minutes in the preheated oven, or until firm.

Nutrition Facts

179 calories; 5.8 g total fat; 34 mg cholesterol; 180 mg sodium. 30 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2002
We have rewriten this recipe to clarify problems noted by reviews and other users. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/16/2003
Good not-too-sweet cookie. But if you make the dough balls 1" and use a teaspoon full of jelly you end up with cookies with holes in them edged with jelly. Make the dough balls 1 1/2" in diameter and just a dab of jelly and you're all set! Makes about 21 cookies. Read More
(6)
11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/10/2002
We have rewriten this recipe to clarify problems noted by reviews and other users. Read More
(6)
Rating: 5 stars
12/10/2002
We have rewriten this recipe to clarify problems noted by reviews and other users. Read More
(6)
Rating: 3 stars
12/16/2003
Good not-too-sweet cookie. But if you make the dough balls 1" and use a teaspoon full of jelly you end up with cookies with holes in them edged with jelly. Make the dough balls 1 1/2" in diameter and just a dab of jelly and you're all set! Makes about 21 cookies. Read More
(6)
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Rating: 5 stars
02/02/2004
I made these for the first time during the holidays with raspberry jam... everyone loved them!!! A word of advice... keep the dough in the fridge between batches otherwise it will be too soft to work with. Read More
(4)
Rating: 5 stars
12/13/2003
Well balanced recipe. If you're in a hurry this does well in a microwave also. Cook on full power for 2-3 mins on an ungreased microwave-safe plate Read More
(1)
Rating: 4 stars
12/16/2003
My mom used to make these for christmas so I decided to make them this year and with the low cookie yield quadrupled the recipie without taking into consideration that they take more work than a rolled or drop cookie as there's both rolling dough and dropping jam involved. And use just a touch of jam or it drips out the side. Read More
(1)
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Rating: 2 stars
12/24/2003
These cookies were not quite what I was expecting. They spread on the pan to become much larger than any other thumbprint cookies I've tried. They did taste good but did not have the presentation I was hoping for. Read More
Rating: 3 stars
01/08/2004
I have to agree with the previous rating I carefully went through each step and found the cookies to spread out much too wide on the cookie sheet. They didn't look like the jam thumbprints I am used to but tasted okay. Read More