Thumbprint Cookies

December 03 00:00 2002 Print This Article
Thumbprint Cookies

Makes 35 Cookies

Nothing says home-baked like these jelly-filled cookies. Roll them in coconut or chopped walnuts and fill them with your favorite flavors. Mine is plum, from our very own plum tree.


  • 1/2 pound butter, softened
  • 1/2 cup sugar
  • 2 eggs, separated
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 cups finely chopped walnuts or coconut
  • 3/4 cup jelly


  1. Preheat oven to 350 degrees F.
  2. In an electric mixer, cream the butter and sugar until light. Add the egg yolks and vanilla. Mix until well blended. On low speed, gradually add flour and salt. Mix just until blended to form a soft dough.
  3. Roll dough into 1-inch balls.
  4. In a small bowl, beat egg whites with a fork until fluffy. Place chopped nuts or coconut in another small bowl.
  5. Dip balls into egg whites and then roll in nuts (or coconut). Coat thoroughly. Place balls on a parchment-lined cookie sheet, spacing each 2 inches apart.
  6. Using your fingers, press the tops of the balls to flatten slightly. With your index finger, make a hole in the center of each cookie.
  7. Spoon 1/2 teaspoon of jelly into each hole.
  8. Bake for 15 to 20 minutes, or until lightly browned.
  9. Remove cookie sheet from the oven. Using a metal spatula, remove cookies and place on a wire cooling rack. Cool. Store in an airtight container.

Source: Sweet Maria’s Cookie Jar

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