Classic Thumbprint Cookies
Total TimePrep Time: 40 min. Bake Time: 17 min.
Makes4 dozen cookies
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup firmly packed brown sugar
- 1 Crisco® Butter Shortening Stick, cut into slices or 1 cup Crisco® Butter Shortening
- 3 large eggs, separated
- 2 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups Pillsbury BEST® All Purpose Flour
- 2 cups finely chopped pecans
- 1 cup Smucker's® Strawberry Preserves or any Smucker's® Preserves, Jam or Jelly
- Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
- Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
- Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
- Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.
Nutrition FactsNutrition 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
Follow along as we show you how to make these fantastic recipes from our archive.
Mar 2, 2013
these turned out very good. They look nice too.
Jan 18, 2012
These cookies are awesome and so easy. They are a new Christmas Tradition for our family.
Jan 5, 2012
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.
Dec 27, 2011
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.
Dec 19, 2011
i also use buttter. I use mint and red jams or preserves for the Christmas colors/
Dec 19, 2011
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!!!
Dec 18, 2011
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.
Dec 17, 2011
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.
Jan 12, 2011
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.
Jan 12, 2011
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.