thumbprint cookies
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.
prep time
20 Min
cook time
10 Min
method
---
yield
5 dozen
Ingredients
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1/2 cup brown sugar, firmly packed
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 1/2 cans toasted pecans, chopped fine
- 2 cups frosting or jelly of your choice
How To Make thumbprint cookies
-
Step 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.
-
Step 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!
-
Step 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! 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
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes