Jeweled Thumbprints Recipe

4.5 3 5
Jeweled Thumbprints Recipe
Jeweled Thumbprints Recipe photo by Taste of Home
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Jeweled Thumbprints Recipe

Read Reviews
4.5 3 5
Publisher Photo
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
MAKES:
72 servings
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

Ingredients

  • 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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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 User ID: 1678448 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!"

MY REVIEW
eatlaughpray User ID: 5573726 40913
Reviewed Dec. 14, 2010

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

MY REVIEW
Joscy User ID: 2694585 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.

Sincerely,"

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