I love baking. In my family, like many others, recipes become part of the landscape of our lives. The recipes are handed down through generations.
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!
