Thumbprint Cookies

  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 36

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup shortening
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 egg, separated
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped nuts
  • Jelly

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
  • 3
    Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
  • 4
    Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

  • These cookies were often called Thimble Cookies in older cookbooks because bakers used a thimble to make the indentation.
  • You'll be done in a flash if you use a food processor to chop the nuts.
  • Be sure to make a deep imprint with your thumb to account for the rising that will happen in the oven.
  • Making Thumbprint Christmas Cookies? Give them a bright seasonal look with mint jelly alongside raspberry or strawberry.
  • It’s helpful to warm jam or jelly with a quick zap in the microwave and a vigorous stir to loosen it up. This will make filling the jelly Thumbprint Cookies a little easier.

Nutrition Facts

Serving Size: 1 Cookie
Calories
85
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
30 mg
Potassium
25 mg
Total Carbohydrate
9 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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