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Thumbprint Cookies

 Thumbprint Cookies
Looking for a lighter alternative to traditional Christmas cookies? Try these pretty jam-filled thumbprints. The melt-in-your-mouth treats have a buttery taste and get a nice crunch from chopped pecans.
30 ServingsPrep/Total Time: 25 min.

Ingredients

  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butter flavoring or almond extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg white
  • 1/3 cup chopped pecans
  • 7-1/2 teaspoons assorted jams

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg. Beat in the oil, vanilla and butter flavoring. Combine the
  • flour, cornstarch, baking powder and salt; gradually stir into
  • creamed mixture and mix well.
  • Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip
  • each ball halfway into egg white, then into pecans.
  • Place nut side up 2 in. apart on baking sheets coated with cooking
  • spray. Using the end of a wooden spoon handle, make an indentation
  • in the center of each.
  • Bake at 350° for 8-10 minutes or until the edges are lightly

2 of 2

Thumbprint Cookies (continued)

Directions (continued)

  • browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon
  • jam; cool. Yield: 2-1/2 dozen.
Nutritional Facts: One serving (1 each) equals 84 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 64 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.