Wednesday, 10 December 2014

Thumbprint Cookies

This is my beautiful daughter's favourite Christmas cookie and I might also add one of my favourites too.


1 cup softened unsalted butter
1 cup brown sugar
2 yolks
2 egg whites
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all purpose flour
baking powder just a pinch
1 cup finely chopped walnuts or pecans
½ cup of a thick preserve or jam—your choice


  • With mixer, in a bowl, cream butter, sugar, and egg yolks till fluffy (2 minutes)
  • Beat in vanilla and almond extracts
  • Add in the flour, and baking powder gradually till incorporated
  • Roll into balls
  • Beat the two egg whites with a fork until frothy
  • Dip half of the cookie ball into the egg whites, then into the chopped nuts.
  • Place dough balls on a baking sheet lined with parchment (2 “ apart) nut side up.
  • Make a well in the center of each with your thumb
  • Fill well with ½ teaspoon of the jam or preserves
  • Bake in 350’ oven till light brown (about 20 minutes)
  • Cool on baking sheet for 10 minutes
  • Transfer to a wire rack to cool completely

Makes 3 dozen cookies

Print Recipe:Thumbprint Cookies

Combine butter, sugar, egg yolks and extracts. 
Add flour and baking powder.
Combine until mixed well.
Roll dough into small balls.
Dip one side into lightly beaten egg whites.
Dip wet side into chopped nuts.
Place cookie on parchment lined baking sheet. Press your thumb into the centre of each cookie to create a little well for the jam.
Place jam into the well. Bake in 350 degree oven for approximately 15-20 minutes until nice and golden.
Cool cookies on a wire rack.

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