Sweet & Nutty Thumbprint Cookies
photo by Jonathan Melendez
- Ready In:
- Heat oven to 350*.
- Cream sugar, shortening, butter, vanilla and egg yolk.
- Stir in flour and salt until dough holds together.
- Shape into 1 inch balls.
- Beat egg white slightly.
- Dip each cookie ball in the egg white; roll in the nuts.
- Place 1 inch apart on cookie sheet.
- Press thumb deeply in center of each.
- Bake until light brown, about 8-10 minutes.
- Remove from cookie sheet, cool.
- Fill thumbprints with jelly.
Questions & Replies
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Although i have always made these with a shortbread-type dough (I use Ina Garten's recipe), I decided to try a brown sugar version and chose these as they were the highest rated here. I made both kinds, using chopped walnuts and strawberry jam. Honestly, I was somewhat disappointed in both the taste and texture. They were simply okay. Not only did I prefer the shortbread type, but so did the other 5 people I asked to try both and let me know what they thought. They all said that although these were okay, they really liked the other cookie better.
These are terrible! I make them, and I eat them all before I get the chance to share them with anyone! I LOVE THESE COOKIES! So light and tender and yummy. I didn't follow the recipe exactly though. I used a half cup of salted butter instead of the shortening and didn't use the nuts at all. Oh my, what a treat!
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After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!