Thumbprint Cookies Recipe

3 1 2
Thumbprint Cookies Recipe
Thumbprint Cookies Recipe photo by Taste of Home
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Thumbprint Cookies Recipe

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3 1 2
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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.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 tablespoons butter or stick margarine, 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 mixing bowl, cream butter and sugar. Beat in egg. Beat in oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; stir into creamed mixture. 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 browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool. Yield: 2-1/2 dozen.
Originally published as Thumbprint Cookies in Light & Tasty December/January 2003, p31

Nutritional Facts

1 each: 84 calories, 4g fat (2g saturated fat), 13mg cholesterol, 64mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 6 tablespoons butter or stick margarine, 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
  1. In a mixing bowl, cream butter and sugar. Beat in egg. Beat in oil, vanilla and butter flavoring. Combine the flour, cornstarch, baking powder and salt; stir into creamed mixture. Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans.
  2. 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 browned. Remove to wire racks. Fill each cookie with 1/4 teaspoon jam; cool. Yield: 2-1/2 dozen.
Originally published as Thumbprint Cookies in Light & Tasty December/January 2003, p31

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MY REVIEW
katecrid47 User ID: 7098019 120410
Reviewed Jan. 2, 2014

"Really liked these, although we did not use the pecan/ egg white step. I also didn't have any jams. so we filled them with frosting. The kids loved them!"

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