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    You are in: Home / Recipes / Italian Thumbprint Cookies Recipe
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    Italian Thumbprint Cookies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    michelerx's Note:

    My mom used to make these and fill them with grape or strawberry jelly. Now, I make them for the Christmas cookie trays with a red or green maraschino cherry or a Hershey's kiss pressed into the thumbprint.

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling Suggestions

    Directions:

    1. 1
      Cream together margarine and sugar.
    2. 2
      Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly.
    3. 3
      Gradually add flour and stir until well blended.
    4. 4
      Roll dough into one inch balls.
    5. 5
      Beat egg whites until frothy.
    6. 6
      Dip dough balls into egg whites and roll in chopped nuts.
    7. 7
      Place on cookie sheet about two inches apart and press a deep thrumbprint into each center.
    8. 8
      Bake at 350 degrees 10-12 minutes.
    9. 9
      While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.

    Ratings & Reviews:

    • on July 28, 2005

      55

      i made these for the cookie tray for my niece's wedding. they are delicious. i used butter instead of margarine. i am allergic to walnuts, so i used hazelnuts for half of them and the other half i rolled in coconut. wonderful! i also did some in crushed macadamia nuts-to die for.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Thumbprint Cookies

    Serving Size: 1 (34 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 150.7
     
    Calories from Fat 83
    55%
    Total Fat 9.3 g
    14%
    Saturated Fat 1.4 g
    7%
    Cholesterol 15.7 mg
    5%
    Sodium 168.8 mg
    7%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 6.4 g
    25%
    Protein 2.3 g
    4%

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