Thumbprint Cookies are simple, classic cookies that are lightly sweet with a shortbread-like texture, a versatile coating of toasty coconut or chopped pecans, and a fruity center of your favorite jam!
• flour • salt • butter • brown sugaar • eggs • vanilla • pecans &/or coconut • jam, jelly, or preserves
In a medium bowl, whisk together flour and salt. Set aside.
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In the large bowl of an electric mixer, beat butter and brown sugar until creamy.
Add egg yolks and blend in. Add vanilla and beat until well incorporated.
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Gradually mix flour mixture into butter mixture, blending thoroughly.
Roll Thumbprint Cookie dough into 1-inch balls.
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Dip each ball in beaten egg whites.
Roll each Thumbprint Cookie in nuts or coconut, gently pressing to coat.
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Space Thumbprint Cookies 1 inch apart on prepared baking sheets.
Use your thumb or the bowl of a small measuring spoon to make an indentation in the top of each cookie.
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Use a ½-teaspoon measuring spoon to carefully fill each indentation with jam.
Bake Thumbprint Cookies until lightly browned. Allow to cool on baking sheets for a few minutes.
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Transfer Thumbprint Cookies to a wire rack to cool completely. Store in an airtight container.
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