Grandma's Thumbprint Cookies
From Cosmicmother 6 years agoIngredients
- 1/2 cup hard baking margarine or butter, Softened (original recipe has shortening but my Grandma always used margarine so that's what I use.) shopping list
- 1/4 cup golden/light brown sugar shopping list
- 1/2 tsp vanilla shopping list
- 1 egg, separated shopping list
- 1/4 tsp salt shopping list
- 1 cup flour shopping list
- 3/4 cup finely chopped or ground pecans* shopping list
- 1/2 cup thick style raspberry jam** shopping list
- * I also like this with ground filberts/hazlenuts or finely chopped walnuts. My kids prefer it plain or rolled in coconut. The coconut goes great filled with lemon curd at Easter time! shopping list
- ** Use your favorite jam or jelly! shopping list
How to make it
- Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
- Beat the margarine or butter with brown sugar until light and fluffy. Add in vanilla. Separate the egg, reserve the egg white for later! Mix in the egg yolk then add the flour, mix until it forms a dough. Bring the dough together with your hands if needed, so it's no longer crumbly.
- Pinch a rounded tsp worth of dough and roll into 1" balls, if the dough is very soft chill until firm but workable (about 15 minutes). Place the dough balls on a lined cookie sheet and set aside.
- Add the salt to the egg white and mix with a fork until frothy. Add the nuts to a large plate. Dip the balls into the egg white than roll into the nuts. Gently shape into a ball again to adhere the nuts. Place on cookie sheets about 1.5" apart.
- Use your thumb, the back of a rounded 1/2 tsp measure or the rounded end of a wooden spoon, and place an indent into the center of each cookie, but not all the way thru. If the edges crack a little, just squish the dough back together with your fingers.
- Bake for 8-10 minutes, rotating the sheet half way thru cooking, until the center indent is lightly golden. Remove from oven, indent the centers again slightly with the back of a tsp. and spoon a tsp of jam into each cookie and bake again for 2-5 minutes. (you may only need to indent the second time with a 1/2 tsp and fill with a 1/2 tsp of jam, depends on how big you make the cookies).
- Let cool completely on the cookie sheet, and enjoy!
Reviews & Comments 1
-
All Comments
-
Your Comments