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.
- 1 cup butter or 1 cup margarine, softened
- 1⁄2 cup brown sugar
- 2 eggs, separated
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- egg white (from eggs above)
- almonds, finely crushed or pecans or walnuts
- raspberry jam, seedless or apricot jam or jelly or preserves
- Cream the butter. Add the brown sugar gradually.
- Add egg yolks, one at a time, mix well.
- Add flour and salt to make a soft dough.
- Shape dough into little balls (about one tablespoonful).
- Roll balls slightly in beaten egg whites, then into crushed nuts.
- Place coated balls on a greased cookie sheet about one inch apart.
- Make indentation with your thumb, or the floured end of a melon baller.
- Bake at 325 degrees Fahrenheit for 20 to 25 minutes until lightly golden brown.
- Cool on racks.
- Fill indentations in cooled cookies with jelly, jam, or preserves.
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!!
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.