We make these Thumbprint Cookies every Christmas. Otherwise, there’d be a revolt.
In my humble opinion, there are two baking staples to Christmas: Oatmeal Cranberry Cookies and Thumbprint Cookies. Without them, December 25th wouldn’t be complete. I’m not even sure where this recipe comes from from exactly. I just know it lives in my mom’s pink recipe book, which is practically a sacred text of handwritten recipes.
Thumbprint cookies start out as a buttery dough that’s rolled in walnuts. After baking for about 5 minutes you remove them from the oven, press your thumb into the half-baked cookie, fill the thumbprint with jam, and finish baking the cookies until golden.
The real star of the show is the jam. Growing up, I remember my mom used blackberry jam often. When I whipped up this batch I happened to have strawberry jam in the fridge, so I went with that, however these cookies have never met a jam flavor they didn’t like.
The only down side to this recipe is that it makes only 10 cookies. They didn’t even last the day at my house. I don’t know how they went so quickly! Okay, that’s a total lie. I ate most of them while watching The Crown. It’s probably a good thing I make them only at Christmas time. Thumbprint cookies require moderation.
- ½ cup unsalted butter, room temp
- ¼ cup brown sugar
- 1 egg, separated
- 1/2 tsp. vanilla extract
- 1 cup flour
- ¼ tsp. salt
- 1 cup finely chopped walnuts
- 2/3 cup jam
- Preheat oven to 350F. Cream together butter, sugar, and egg yolk. Add vanilla and scrape well.
- Mix in flour and salt until combined.
- Roll dough into balls, about the size of a tablespoon, and roll into egg white before coating with walnuts.
- Bake for 5 minutes.
- Remove from oven and using your thumb make a dent in each cookie. Fill the thumbprint with jam, whatever flavor suits your fancy, and bake for 8 more minutes or until the bottom edges turn golden.