Thumbprint cookies

[sweetkymom]

As a child, I remember going to the local bakery to get some thumbprint cookies. They were the best cookies ever. I want to try to make some of these cookies but I don't know where to start. The cookie recipes I've googled don't look like the cookies I used to get. The middle was not jelly it was some type of maybe sugar glaze.

Does anyone have any thumbprint cookie recipes they'd like to share? I'd love to get ahold of one that looks like the ones I used to get.

 

[Tina Nord]

The Betty Crocker cookbook has a great recipe for jam thumbprint cookies, I would send you the recipe, but my cookbook is out on loan. You can go to the Betty Crocker website and find a couple recipes and a how to video. My mother makes these cookies all of the time and they are wonderful!

 

[Jcandy]

I love thumb print cookies and I often prepare the following one. It is a classic, try it out.

• 1/2 cup firmly packed light brown sugar
  
  
• 1 Butter Shortening Stick, cut into slices OR 1 cup Butter Shortening
  
  
• 3 large eggs, separated
  
  
• 2 tablespoons water
  

• 1 1/2 teaspoons vanilla extract
  
  
• 1/4 teaspoon salt
  
  
• 2 cups Pillsbury BEST All Purpose Flour
  
  
• 2 cups finely chopped pecans
  
  
• 1 cup Strawberry Preserves, or any Smucker's Preserves, Jam or Jelly of your choice
  

Directions

1. Preheat oven 350 degrees F. Adjust rack to middle position. Coat 2 cookie sheets lightly with no-stick cooking spray.
   
   
2. Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
   
   
3. Beat egg whites in a shallow bowl until foamy. Place pecans in a separate bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
   
   
4. Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
   

 

[Annabell]

I'd somehow never came across these before, but gosh, they sound delicious! Thank you for posting about these, because now I can try them out