This thumbprint cookie recipe is a perfect cookie for any occasion. Buttery, nutty, crumbly perfection with sweet jam. You can choose any jam to fill the center, and any nut to coat the cookies. For this recipe I chose seeded raspberry jam and crushed pecans.
Tools need to make thumbprint cookies:
Ingredients:
- 2/3 cup unsalted butter, softened
- 1.5 cups all-purpose flour
- 1/2 cup sugar
- 2 egg yolks
- 1.5 teaspoons vanilla
- 2 slightly beaten egg whites
- 1 cup finely chopped pecans, or nut of your choice
- 1/2 cup seeded raspberry jam, or jam of your choice
Instructions:
Start by beating the softened butter with an electric mixer in a large mixing bowl.
Add 3/4 cup of the flour to the butter.
Mix well, then add the sugar, egg yolks, and vanilla. Beat until thoroughly combined. add the remaining flour and mix. Cover and refrigerate the dough for at least 1 hour.
Remove the dough from the refrigerator. Shape into 1 inch balls.
Roll each ball in the egg whites, then roll in the pecans to coat.
Place the balls on a parchment lined cookie sheet.
Make an indentation into the center of each cookie with your thumb.
Bake at 375 degrees F for 10-12 minutes or until the edges are lightly browned. Place the cookies on a wire rack to cool.
Right before serving, fill the indentation with jam of your choice.
Printable Recipe
More Cookie Recipes
Servings
minutes
Preparing Time
minutes
Cooking Time
minutes
Calories
kcal
INGREDIENTS
2/3 cup unsalted butter, softened
1.5 cups all-purpose flour
1/2 cup sugar
2 egg yolks
1.5 teaspoons vanilla
2 slightly beaten egg whites
1 cup finely chopped pecans, or nut of your choice
1/2 cup seeded raspberry jam, or jam of your choice
DIRECTION
- Start by beating the softened butter with an electric mixer in a large mixing bowl. Add 3/4 cup of the flour to the butter. Mix well, then add the sugar, egg yolks, and vanilla. Beat until thoroughly combined. add the remaining flour and mix. Cover and refrigerate the dough for at least 1 hour.<br>Remove the dough from the refrigerator. Shape into 1 inch balls. Roll each ball in the egg whites, then roll in the pecans to coat. Place the balls on a parchment lined cookie sheet. Make an indentation into the center of each cookie with your thumb.<br>Bake at 375 degrees F for 10-12 minutes or until the edges are lightly browned. Place the cookies on a wire rack to cool.<br>Right before serving, fill the indentation with jam of your choice.
NOTES
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