Thumbprint Cookies

Lori Hartnett 1 Comment

Here it is…my favorite Christmas cookie of all time. Traditionally, this cookie is made with a dollop of jelly in the center, but I have modified it with Buttercream Frosting to resemble an amazing little cookie that was offered during my childhood at the Snow White Bakery in Dixon, Illinois. Don’t bother trying to find it there today, that same cookie simply no longer exists.

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Thumbprint Cookies
Vegetarian, Soy Free
Makes:   about 2 dozen  
Makes:   about 2 dozen  
  1. HEAT oven to 350ºF.
  2. MIX flour, brown sugar, butter, vanilla, salt and egg yolk in medium bowl with electric mixer at low speed until blended, scraping sides. Increase speed to medium; beat 1 minute.
  3. BEAT egg white with fork in small bowl until foamy. Place walnuts in several small bowls. (They can get a little wet from the egg white.) Shape dough into 1-inch balls. Dip into egg white to coat, then into nuts. Place on greased baking sheet; press thumb into centers to make a 1/2-inch deep indentation. Bake 15 minutes or until light golden brown. Carefully transfer cookies to wire rack with metal spatula; cool completely.
  4. FILL or pipe centers with frosting.
Fresh Tips

Make Buttercream Frosting: Blend 2 cups powdered sugar, 4 tablespoons softened butter, 2 tablespoons milk, 1/2 teaspoon vanilla and food coloring, if desired.

These cookies freeze beautifully in an air-tight container.

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