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Thumbprint Cookies

  • yield: Makes about 3 dozen

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Ingredients

  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg, separated
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 1/2 cup whole blanched almonds
  • 1/2 cup jam, or preserves

Directions

  1. Step 1

    Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1/2 cup sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. Whisk together flour and salt, and add to mixture, beating on low until combined.

  2. Step 2

    In a small food processor, combine almonds with remaining 2 tablespoons sugar, and process until almonds are finely ground. In a small bowl, lightly beat egg white. Form dough into 1-inch balls. Dip in egg white, then in almond-and-sugar mixture. Place balls on parchment-lined baking sheet. Make a deep indentation in the center of each ball with your finger or bottom of a thick wooden spoon.

  3. Step 3

    Bake for 10 minutes, remove from oven, and press down the centers again. Fill the center of each cookie with about 1 teaspoon of jam. Rotate sheets, and bake until golden brown, 10 to 12 minutes more. Remove from oven, and place on a wire rack to cool.

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Reviews (4)

  • rimermaid 5 Dec, 2010

    Just made these cookies - they're awesome - just like I remembered when my Grandmother made them. The only 'issue' i had - was the recipe said it makes approx 3 dozen - just looking at the amount of flour didnt think it would come close to that.....yielded about 2 dozen .5 ounces cookies. 1 inch ball (approx 1 ounce) made 1 dozen. Took out the measuring tape :-). So I halved all the balls into .5 ounce - didnt change the baking time or procedure - as I said they're 'Awesome'.

  • seraosborn 30 Dec, 2008

    I doubled the recipe for these for Christmas Eve and I don't think I got to eat any of them, they were so good. I've been harassed for the recipe ever since.

  • Nikom 5 Dec, 2007

    I make these cookies every year for my family. This year i have almost twice the amount of festive deserts to make for my family. I was just wondering if i can Freeze the cookie dough of the thumbprint Cookies to gain a little more time for my other deserts?

  • kashka 9 Nov, 2007

    This is the best thumb print recipe I've ever used. I always use raspberry jam and omit the nuts or coconut but still roll them in sugar. I put the sugar on a plate and gently roll them into it. There not a very difficult cookie to make but the texture of the dough can be tricky. If it seems too runny use a little extra flour. Be careful not to overbake, they brown quickly. Reallly delicious cookies!