Holiday Baking Series- Thumbprint Cookies

These cookies look like they are more difficult to make than they are and are always a hit at cookie swaps, bake sales or parties. You can use any kind of jam, lemon curd or confectioners sugar icing for the filling.

1 cup of butter at room temperature

1/2 cup of sugar
2 eggs
 1 teaspoon of vanilla extract
 Pinch of salt
2 cups of flour
1 cup of chopped nuts ( I use pecans or almonds)
3/4 cup of your favorite jam (strawberry & raspberry work well)


 Cream the butter and sugar on high speed for about 3 minutes or until well blended.  Stir the eggs and vanilla into the butter mixture. Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350 degrees.  Roll the dough into balls about 1 inch in diameter.  Roll the cookies  into the nuts until covered. Place the balls on greased cookie sheets.  Press down with your thumb to make a small indentation in the center of each cookie. Add 1/2 teaspoon of jam to each cookie and bake for 12 minutes. 


  1. says

    my husband loves these cookies but I had no idea how to make them. Your recipe sounds super easy (a huge plus for someone like me), will definitely be trying this out this weekend.

  2. sheila ressel says

    These are so good. My sister used to make these all the time before she developed a gluten intolerance. Now that you’ve given me the recipe I guess I’ll have to take over.

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