sara jo's thumbprint cookies
Every year. We make these cookies every single year. Everyone in the family has a different favorite flavor jelly. My favorite is blackberry! These cookies melt in your mouth and I almost always make 2-3 batches at a time. I recommend mixing each batch separately rather than doubling or tripling the recipe. The gluten free version using Bob's Red Mill 1to1 Substitute is EXCELLENT, I can hardly tell the difference.
prep time
30 Min
cook time
10 Min
method
Bake
yield
18-24 serving(s)
Ingredients
- 1/4 cup brown sugar
- 1/4 cup shortening
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1 egg yolk (save the white)
- 1/4 teaspoon salt
- 3/4 cup chopped nuts (walnut or pecan)
- 1 cup flour (or bob's 1 to 1 substitute for gluten free)
- jelly or jam of any kind
How To Make sara jo's thumbprint cookies
-
Step 1Preheat oven to 350. Bring eggs, shortening and butter to room temperature. Mix sugar, shortening, and butter. Add vanilla and egg yolk. Mix to combine. -
Step 2Combine flour and salt. Add to wet mixture 1/4 cup at a time. [Use Bob's Red Mill 1 to 1 Flour Substitute to make them gluten free.]
-
Step 3Whisk egg white in a small bowl until foamy. Chop nuts if you haven't already and place in shallow bowl. Prepare cookie sheet with parchment.
-
Step 4Roll dough into 1 inch balls. Dip balls into foamy egg white, roll in nuts, place on cookie sheet and use your thumb to create a well.
-
Step 5Bake at 350 for 10-13 minutes. Cool. Add jelly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Keyword:
#delicious
Keyword:
#nuts
Keyword:
#easy
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#Jelly
Keyword:
#autumn
Keyword:
#Fall
Keyword:
#crowd-pleaser
Keyword:
#jam
Keyword:
#loved by all
Diet:
Gluten-Free
Method:
Bake
Culture:
American
Ingredient:
Flour
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