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Jeweled Thumbprints Recipe

Jeweled Thumbprints Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Jeweled Thumbprints

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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!"

Reviewed Dec. 14, 2010

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

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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