There are some recipes that you only prepare once a year because they’re so-so. Some recipes are too excellent to cook more than once a year, like this one for scalloped oysters.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- ⅔ cup butter
- ⅓ cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 egg whites, lightly beaten
- ¾ cup finely chopped walnuts
- ⅓ cup strawberry preserves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line them with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
- Shape dough into 3/4-inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on the prepared cookie sheets. Press down the centers of each with your thumb.
- Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 90 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Yes, I made this for a Chili, Cookies & Carols night. It turned out well, especially adding the jam to the thumbprint halfway through. I also used crushed pecans, as they were the freshest I had on hand. They were delicious toasted. Good to underbake slightly as suggested.
They were a hit for our Christmas Cookie Exchange! I will keep them in my list for next year.
Better if you use frosting instead of jam. Color the frosting with green and red food color for a festive look!
Delicious- one of the my daughter’s favorites.
Great!
I made these for a Christmas Party. They were delicious. I substituted strawberry preserves for Blackberry. Everyone loved them .
This is one of my favorite cookies I change a few things I use red raspberry preserves for the jelly or apricot coat with egg white either before or after rolling in egg white for a pretty sheen and put in the oven….once cool sift confectionaires sugar over them , elehant and delicious
I loved these cookies as a kid and the recipe is the same as my Mum’s but somehow I hashed it up. I took the dough cold from the fridge and put them on the cookie sheet. Next thing I know they are running all over the sheet and into the bottom of the oven. Presently my kitchen is filled with smoke. Like I say I think I made the mistake not the recipe. Will try again tomorrow and let you know!!
Too sticky to handle. Taste was good, but was unable to form into balls for baking. Flattened out.
This is a good standard thumbprint recipe, but it does need some tweaking. I’ve made this recipe as written many times and it always yielded dry, cracking dough which didn’t roll into balls well. I now make it with 1/4 cup less flour than the recipe says and it rolls out much better. I prefer to bake the jam into the cookies. You can either add it half way through baking or before you put them in the oven so the jam gets nice and thick and won’t slide off of the cookie. I’d also warn against over baking these. It depends on how large your cookies are, but I make mine big and 15 minutes is enough time to cook them through while leaving them tender.
I skipped the nuts, but only because I didn’t have any! Delicious and fast, I love this recipe!!
I used a rounded quarter tsp measurement to make a depression in the cookies and filled some with jam and some with marmalade before baking. Also, coated some with walnuts, some with peanuts and left some as is after dipping in egg white. All of them were very good, moist, lightly sweetened and had a delicate texture. Will definitely make them again. See pics for how mine turned out.
great recipe, it came very good and tastes delicious too, it is not too sweet at all….I put strawberries preserves before baking, not after and I think it works better….thank you!
really good with strawberry jam. next time try with peanut butter if too sweet. didn’t try rolling in walnuts, do u really need all egg whites for that? Kids love it! dough may seem really sticky/liquidly instead of doughy, but don’t add more flour. comes off of wax paper easily, idk about aluminum. good for storing in the freezer then taking them out for another time bc the jam isn’t immediately added.
Delicious. Exactly what I expected. Not super sweet but perfect (you’re supposed to get sweetness from the jam). I will be making theses again.
Very good. Exactly what I was looking for, in that they were easy to make and tastes great. I put the jam in before baking them, and also omitted the nuts. Drizzles withGreat recipe.
Made them on Sunday… Delicious… I double the recipe.. Instead of Vanilla, I used Almond Extract plus I added a small amount of Cinnamon….rolled in sunflower seeds for a hint of salt. Baked with a half Maraschino Cherry in the thumb print..
Easy and delicous! I don’t like nuts so I left those out. I added the jam halfway through. I also dusted them with powdered sugar. I will make them again.
These were really yummy, i didnt give it a 5 d/t the fact they seemed a bit dry even though i watched them carefully…
I LOVE this recipe. I wanted a lot of cookies so I changed it up to 160cookies. I did exactly what the measurements said…and they are gorgeous. I have made these since I was 8 with my mom only lost the recipe…Sure glad this one showed up cause it was exactly the same. I always freeze them on a platter after baking this allows the jam to set better for mailing to family. Thank you for posting this recipe…and Merry Christmas
Yum! This is one of my all time favorite cookies. It’s wonderful to have a taste of home made summer jam in winter.