Thumbprint Cookies

Roz Blair


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.


★★★★★ 1 vote

5 dozen
20 Min
10 Min


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1/2 c
butter, softened
1/2 c
vegetable shortening
1/2 c
brown sugar, firmly packed
2 large
eggs, separated
1 tsp
vanilla extract
2 c
all purpose flour
1/4 tsp
1 1/2 can(s)
toasted pecans, chopped fine
2 c
frosting or jelly of your choice

How to Make Thumbprint Cookies


  • 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.
  • 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!
  • 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.

Printable Recipe Card

About Thumbprint Cookies

Course/Dish: Cookies

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