Total Time
2hrs 19mins
Prep 1 hr
Cook 1 hr 19 mins

These cookies were originally called thimble cookies because a thimble was used to make the indentation for the jam. Another golden oldie from my 1960's recipe files, in response to a request.

Ingredients Nutrition

Directions

  1. Cream the butter. Add the brown sugar gradually.
  2. Add egg yolks, one at a time, mix well.
  3. Add flour and salt to make a soft dough.
  4. Shape dough into little balls (about one tablespoonful).
  5. Roll balls slightly in beaten egg whites, then into crushed nuts.
  6. Place coated balls on a greased cookie sheet about one inch apart.
  7. Make indentation with your thumb, or the floured end of a melon baller.
  8. Bake at 325 degrees Fahrenheit for 20 to 25 minutes until lightly golden brown.
  9. Cool on racks.
  10. Fill indentations in cooled cookies with jelly, jam, or preserves.
Most Helpful

5 5

I love this recipe. My mom made these every Christmas when I was a kid and now I make them. I add 1/2 tsp vanilla and 1/2 tsp almond extract to the cookie recipe. Then I make icing with butter, powdered sugar and milk and add 1/4 tsp almond and 1/2 tsp vanilla to the icing. Instead of jam and put a icing on them. I roll the cookies in pecans though and bake them 5 mins at 375 push you thumb in the middle and bake them for another 8 to 10 minutes. The almond extract really adds to the recipe and they are soooo good!!

5 5

These were very good, and easy to make. I rolled the cookies in the crushed almonds, because that is my preference. I also used strawberry jam, because that was what I had on hand.