thumbprint cookies
(1 rating)
I've been making these thumbprint cookies for years every Christmas. I personally prefer frosting for the "thumbprint" over the jelly but feel free if you like jelly/jam instead.
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(1 rating)
yield
5 dozen
prep time
20 Min
cook time
10 Min
Ingredients For thumbprint cookies
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1/2 cbutter, softened
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1/2 cvegetable shortening
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1/2 cbrown sugar, firmly packed
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2 lgeggs, separated
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1 tspvanilla extract
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2 call purpose flour
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1/4 tspsalt
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1 1/2 cantoasted pecans, chopped fine
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2 cfrosting or jelly of your choice
How To Make thumbprint cookies
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1Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Cream thoroughly butter, shortening, sugar, egg yolks and vanilla extract. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1" balls.
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2Beat egg whites slightly. Dip each dough ball into egg white; roll in finely chopped pecans. Place 1" apart on prepared cookie sheets; press thumb deeply in center of each ball. Bake about 10 minutes or until light brown. Immediately remove from baking sheets and cool completely on wire racks. Fill indention with frosting or jelly. (I pipe my frosting with a pastry bag) Yield: Approximately 5 dozen delicious cookies!
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3**Chocolate Thumbprint Cookies: Substitute 1/2 cup granulated sugar for 1/4 cup of the brown sugar; add 1 ounce melted unsweetened chocolate (cooled)with vanilla.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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