Jeweled Thumbprints Recipe
Jeweled Thumbprints Recipe photo by Taste of Home
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Jeweled Thumbprints Recipe

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When I moved here from Malta more than 20 years ago, a kind neighbor lady took me under her wing and baked many cookies for me. This is one of her recipes that I treasure. —Maria Debono, New York, New York
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:72 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES: 72 servings


  • 3/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 large egg yolk
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup raspberry or apricot preserves

Nutritional Facts

1 cookie: 78 calories, 4g fat (2g saturated fat), 16mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0g fiber), 1g protein .


  1. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm.
  2. Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb.
  3. Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely.
    Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.
    Yield: about 6 dozen.
Originally published as Jeweled Thumbprints in Best of Country Cookies 1999, p70

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skrany 27707
Reviewed Nov. 29, 2012

"I added Vanilla instead of the almond extract and used stawberry jam. I also made up a icing and drizzled it over the cookies after they cooled. Excellent and my two sons and husband could not eat them fast enough!"

eatlaughpray 40913
Reviewed Dec. 14, 2010

"I liked these cookies, but i think they had a little too much almond extract. my parents loved them!"

Joscy 87209
Reviewed Dec. 15, 2008

"I'll be making these tomorrow (12/16/08) to give as Christmas gifts. Thank you for sharing this recipe.


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