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Thumbprint Cookies

Total Time

Prep/Total Time: 25 min.


2-1/2 dozen

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.
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  • 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


  1. 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.
  2. Roll into 1-in. balls. In a small bowl, lightly beat egg white. Dip each ball halfway into egg white, then into pecans.
  3. 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.
  4. 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.

Nutrition Facts

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

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