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Buttery-tasting thumbprint cookies with pecans and fruit filling are always a welcome treat.
Nutrition Information: 1 cookie equals Calories 117, Total Fat 7.6g, Saturated Fat 1.4g, Cholesterol 13mg, Sodium 17mg, Total Carbohydrate 11.1g, Dietary Fiber 0.4g, Protein 1.3g, Vitamin A <1%DV, Vitamin C <1%DV, Calcium <1%DV, Iron 32%DV
Originally published as Classic Thumbprint Cookies Provided by Crisco® Baking Sticks
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Reviewed on Jan. 18, 2012 by hancock2080
These cookies are awesome and so easy. They are a new Christmas Tradition for our family.
Reviewed on Jan. 05, 2012 by MsSherm
what a great recipe! My Mom would wait until they were cool to fill them with different frostings, because I did not like jelly. Now I can't wait to share them with my granddaughters.
Reviewed on Dec. 27, 2011 by sophizgood
I used a pareve margarine for this recipe and it turned out great! I love this recipe for its versatility! I accidentally mixed in some oatmeal I had ground up for bread and it turned out great! I used homemade raspberry jam and some apple jelly for a festive tray I made for a party.
Reviewed on Dec. 19, 2011 by louisevl
i also use buttter. I use mint and red jams or preserves for the Christmas colors/
Reviewed on Dec. 19, 2011 by shermanhenryfloyd
Thanks for the memory!! as children, this was THE cookie to make with Grandmother. I hope to reintroduce them this year to grandchildren and young cfousins!!!
Reviewed on Dec. 18, 2011 by mrsoak
These are my favorite cookies for Christmas. They are tender and sweet and look great on the cookie platter. I substitute butter for the Crisco.
Reviewed on Dec. 17, 2011 by mrsoak
I make this recipe every Christmas with a cup of butter instead of the Crisco and I divide the dough and add Walnuts to half and leave half plain for those who don't like nuts. They are always well received.
Reviewed on Jan. 12, 2011 by DeepRiverWoman
P.s. Additionally, I use no water in the recipe, but I use regular butter in lieu of Crisco; 1 tsp of salt instead of 1/4, and 1/2 almond and 1/2 vanilla extract; 2 eggs, separated instead of 3, and walnuts in lieu of pecans.
I've been making this cookie for forty years now and this is the favorite of my children's and their spouses, out of all the wonderful cookies I make. However, I use 1/2 tsp vanilla and 1/2 tsp almond extract.regular butter and 2 egg yolks to the 2 cups of flour. Walnuts make this cookie standout, but be sure to chop them finely either in a food processor or in a sealed bag with a mallet or hammer.
Reviewed on Dec. 22, 2010 by kecurrier
I gave this recipe a low rating (by my standards) only because I left out the nuts. I was being frugal and did not want to spend $5 on nuts. My mistake! They were still tasty but would probably be fantastic with nuts!
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