Prep 20 mins
Cook 10 mins
Fill the "print" in each nut-crunchy goodie with a dollop of sparkling Christmas red or green jelly, a candied cherry or pastel-tinted frosting.
- Heat oven to 350°.
- Mix thoroughly butter, shortening, sugar, egg yolk and vanilla.
- Work in flour and salt until dough holds together.
- Shape dough by teaspoonfuls into 1-inch balls.
- Beat egg white slightly.
- Dip each dough ball into egg white; roll in nuts.
- Place 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
- Bake about 10 minutes or until light brown.
- Immediately remove from baking sheet.
- Cool; fill thumbprint with jelly.
- *Ifusing self-rising flour, omit salt.
- Chocolate Thumbprint Cookies: Substitute ½ cup granulated sugar for ¼ cup brown sugar; add 1 ounce melted unsweetened chocolate (cool) with the vanilla.
Love these! First found this recipe in a Betty Crocker cookbook and nice to see it posted here for safe keeping because my old book has seen better days! I have never gotten 3 dozen out of one batch, more like 20 or so, so if someone is making these for the first time I suggest doubling the recipe to get that amount. Thanks for posting :)
Baking these for the first time right now. Very easy to mix by hand which is great for people with bad hands like me. Doubled the recipe and got only 3 dozen so if you want more make the balls small. I'd say a scant teaspoon or about 1/2 inch. I think they are likely better when made larger.
Using my convection oven I reduced temp to 325 degrees but ended up having to increase baking tome to 15 minutes. I also filled with jam prior to baking as I like the way it spreads in the thumbprints. They look great and smell wonderful...cooling....cooled, tasted...not bad !