Red Currant Jelly Thumbprint Cookies

"These are delicious cookies. They have been a family favorite for years. My daughter used to to love help make them at christmas time. We always used chocolate or coffee icing instead of the jam or jelly. They are great with a cup of coffee."
photo by Donna M. photo by Donna M.
photo by Donna M.
Ready In:
42 cookies


  • 1 cup butter
  • 12 cup firmly packed brown sugar
  • 2 large eggs
  • 12 teaspoon vanilla
  • 2 12 cups all-purpose flour
  • 14 teaspoon salt
  • 1 12 cups finely chopped walnuts
  • 3 -4 tablespoons red currant jelly (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee) or 3 -4 tablespoons raspberry jam (I like to use icing made with powdered sugar & butter, flavored with chocolate or instant coffee)


  • In large bowl of an electric mixer, beat butter and sugar until creamy.
  • Separate eggs.
  • Place whites in a small bowl, lightly beat; set aside.
  • Add egg yolks and vanilla to butter mixture.
  • Beat well.
  • In another bowl, stir together flour and salt.
  • Gradually add flour & salt to butter mixture, Blending thoroughly.
  • With your hands, roll dough into balls about 1-inch diameter.
  • Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
  • Place on greased baking sheets,spacing 1 inch apart.
  • With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
  • Neatly fill each indentation with 1/4 teaspoon jelly or jam.
  • (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
  • Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
  • This is when I fill each with icing.

Questions & Replies

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  1. These cookies were just so-so, I wasn't all that impressed with them. The texture was just okay, and they were not sweet enough.
  2. I was almost going to go with another recipe...but then this one just seemed better. And, boy am I glad I we went this one. The cookies are wonderful. My husband says they taste like polvorones (a Puerto Rican dry cookie). He has eaten several and he is really happy that my daughter doesn't care for them them:-). I did use one half a vanilla bean as I had them on hand. Also, I used a small cookie scoop (made by Oxo) and I got 4 dozen from each batch (I made two batches for a total of 8 dozen cookies). I didn't finely chop my nuts, so I used more like 2 cups per batch. I cooked 14 minutes. I am hoping that everyone at my cookie swaps loves them as much as we do!
  3. This is a great recipe. I received many complements from people who liked it a lot better than myself! I prefer other Christmas cookie recipes... especially if I'm out to impress. With one batch I put the walnuts in the batter- I don't recommend this as it made it harder for the dough to hold together. Also, this recipe made about half as many cookies for me as indicated. Thanks for posting!
  4. I made these morning and they are simply put.....WONDERFUL! I used raspberry and apricot for filling and rolled them in chopped pistachios. Thank you so much for sharing.
  5. Wonderful, I changed a couple of things by accident, and people really enjoyed them. I did not seperate the eggs as stated in the recipe. I did not use all-purpose flour, I used self-rising flour instead. I also increased the vanilla to 1.5 teaspoon.



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