Thumbprint Cookies

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READY IN: 20mins
Recipe by Chef mariajane

These brown sugar cookies have a nutty coating and a raspberry jam center. They're an attractive cookie to serve at special occasions, like Easter. Just keeping in mind, they're delicious too...so they won't last long on your serving dish!!

Ingredients Nutrition

  • COOKIES

  • 2 13 cups all-purpose flour
  • 14 teaspoon salt
  • 1 cup butter, softened
  • 12 cup brown sugar, lightly packed
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 2 egg whites, slightly beaten
  • 1 12 cups nuts, finely chopped (pecans, hazenluts or almonds)
  • smucker's pure raspberry jam

Directions

  1. Preheat oven to 300°F.
  2. Combine flour and salt. Stir well to blend.
  3. Cream butter, brown sugar, egg yolks, and vanilla together thoroughly in medium speed of electric mixer.
  4. Add flour to creamed mixture gradually. Mix well with hand to form a smooth dough.
  5. Shape dough into 3/4 "balls. Dip in egg whites and then in chopped nuts. Place on ungreased baking sheets. Make indentation in center of each cookie with thumb.
  6. Bake at 300F for 5 minutes.
  7. Press center down again. Bake 15 minutes longer or until set.
  8. Cool and fill centers with jam.

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