Thumbprint cookies are some of my favorite cookies, and they come straight from my Great Grandmother’s recipe box. Although, she never baked them for me, my mom always did. I had never baked them myself until last year because they were always her specialty, and I was teensy bit scared I would ruin them. They’re amazing throughout the year, but I grew up with them during the Christmas season. They melt in your mouth with a nutty outside. Not too sweet, you can eat dozens of them if you’re not careful! I absolutely adore them with a cup of black tea and a book. The perfect afternoon snack.
Ingredients
- 1 cup Butter
- ½ cup Brown Sugar
- 2 Eggs Yolks
- 2 Egg Whites Beaten
- 1 teaspoon Vanilla
- 2 cups Flour
- ½ teaspoon Salt
- Chopped Nuts (I prefer pecans or walnuts)
- Favorite Jam or Frosting
Instructions
- Preheat oven to 350॰ F. Ungreased cookie sheet.
- Mix together butter, sugar, egg yolks, and vanilla. Add flour and salt. Blend well.
- Roll dough into balls. Dip the balls in egg whites then roll in chopped nuts. I rolled them in pecans this time. Place cookies on ungreased cookie sheet at least an inch and a half a part.
- Bake for five minutes. Take out and press thumb into the middle of the cookie to create a shallow bowl. Put back in oven and bake for eight more minutes.
- Pull cookies out of the oven when golden brown and firm to the touch.
- Cool completely
- Fill the thumbprint with your favorite jam or frosting or leave unfilled! My favorites are blackberry jam, buttercream frosting, or pastry cream. They’re so delicious!
