DIY-namite: let’s create

November 2, 2006

Thumbprint Cookies

Filed under: food,holiday — by threadslinger @ 6:37 pm

These cookies are excellent for the holidays (my mom makes them at Christmas every year) or for those times when you want to make cookies but you are tired of making chocolate chip. Plus, this recepie calls for ingredients that you probably already have in your home so it is easy and quick.


2/3 C butter (soften)
2 egg yokes
1 t cream of tartar
1 t vanilla
1 and 1/2 C flour
1/2 C sugar
2 egg whites
1/2 C jam or preserves (any flavor you prefer)
Chopped walnuts (optional)

Materials Needed:

Cookie sheet
Mixing bowl


Step 1: Set out butter a few hours before starting cookies to make sure its soft. Then, in a mixing bowl (medium size is fine) mix together butter and sugar, beat for about 30 seconds.
Step 2: Add vanilla, egg yokes, cream of tartar. Mix together until blended. (Remember to separate the egg yokes and whites. I usually do it with the egg shell shifting them back and forth. Some people have those fancy egg separaters which work well too.)
Step 3: Add as much flour as you can, mix together until dough is smooth (remember to scrape the sides).
Step 4: After dough is finished refrigerate for 1 hour or until you can eaisly roll the dough into balls. Spend hour dreaming of how good your cookies will taste.
Step 5: About 10 min before taking dough out of fridge start pre-heating the oven to 350. Grease cookie sheet. I always use the wrapper from the butter by rubbing it on the cookie sheet but if you want to use Pam or whatever else that will work too.
Step 6: Take dough out of fridge and measure out about spoon full size of dough. Then, roll dough into balls. Here is where you have the option of rolling the dough balls into the egg whites and then into the chopped walnuts. If you don’t like nuts (or are too poor/lazy to go buy them as I was when I made these) then skip that step and just roll dough into balls.
Step 7: Place dough balls on cookie sheet, I can usually fit 9 cookies in 3 x 3 rows on my cookie sheet but I have a gigantor mother of all cookie sheets so you may only be able to fit 6.
Step 8: After placing dough balls onto cookie sheet use your thumb to make a indentation big enough to fit about 1 and 1/2 teaspoons of jam in.
Step 9: Bake for about 10 min depending on your oven.
Step 10: Remove from oven and just before serving cookies scoop jam into the hole. If your cookies don’t have an indentation for the jam when they get out of the oven try pressing them with a spoon while they are still warm to form an indentation for the jam.
Step 11: Eat and enjoy these wonderful little treats.


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