My grandmother was an amazing baker and commonly had cookies for us to enjoy. These thumb print cookies were among the variety that she regularly made. I can remember her opening wax paper lined greeting card boxes (she sent many, many greeting cards throughout the year) to reveal these little gems. I must admit however, that I didn’t eat them until I was a “grown-up”; it was the jelly that didn’t appeal to me. However… as an adult their buttery cookie and sweet center are a delight.
This particular cookie creation is based on a recipe called “Smucker’s Thumbprint Cookies” with a few changes based on the preferences of my own family.
On the occasion of this particular batch, we used a variety of flavors of jelly/jam. The photo above is called Forest Berry and is a mixed berry jam that comes from Switzerland. We also used plum, fig, raspberry, and cinnamon apple (my 13 year old son’s personal favorite).
Thumbprint Cookies
1/2 C firmly packed brown sugar
1 C butter or vegetable shortening (OR 1/2 C butter and 1/2 C shortening)
3 large eggs, yolk only
1/4 C water
1 1/2 tsp real vanilla (OR vanilla extract)
1/4 tsp salt
2 C flour
2 C walnuts (OR pecans), chopped finely
1 C fruit flavored jam/jelly
Cream brown sugar and butter, beating with an electric mixer for 2 minutes or until fluffy. Scrape sides of bowl.
Add egg yolks, water, vanilla and salt; beat until well combined
Reduce mixer speed to low and add the flour, gradually. Blend well.
Chill for 1 – 2 hours. This makes the dough easier to handle.
(Then…) Place nuts in a shallow bowl.
Preheat oven to 350 degrees. Line baking sheets with parchment.
Remove stiffened dough from refrigerator.
With a flatware teaspoon remove heaping spoonful of dough and roll dough in the palm of your hands hands to form a small ball.
Roll each ball in the finely chopped nuts to coat. Place on parchment lined baking sheet.
Press thumb into ball to create a “thumbprint” indentation.
Place into a preheated, 350 degree oven for 10 minutes.
Remove (partially baked) cookies from the oven, but not from the pan. Fill indentation with approximately 1 tsp of jelly (the amount of jelly in each will be determined by the size the cookie and it’s indentation. The indentation can be pressed down again with your thumb or with a round handled wooden spoon.)
Return the cookies to oven for 5 or 6 minutes or until lightly browned.
Remove from parchment and place on cooling rack.
Yield: approx 45 cookies
(This recipe can be easily doubled or even tripled.)
