Buttery and Rich Thumbprint Cookies
Apron up and head to the kitchen friends. These thumbprint cookies are show stoppers and sure to be a hit at your next holiday gathering. Rich, buttery, and shortbread-esk, they are melt in your mouth delicious.
You know how you have those core Christmas cookies that you have to make every year or it’s just doesn’t feel like a true Christmas? Well, these are those cookies for our family, and I guarantee if you make these Thumbprint cookies, they’ll be that for you from here on out too!
Side note: If you love Starbucks cranberry cream cheese bars, (and who doesn’t?) you’ve got to try my copycat recipe! That’s another Christmas must for us each year!
Now, the twist with these thumbprint cookies that make them a little different than most, is because they’re rolled in walnut goodness and when you cook them, the walnuts just take on this perfect crunchy, toasted taste that melds so well with the shortbread flavor of the cookie.
Preserve Vs. Jam
And trust me when I say this, you need to use raspberry preserve to fill these. There’s just something about the raspberry and flavor of the cookie that equal perfection. Make sure you don’t purchase jam on accident. Preserve is thicker and holds onto the cookie better, meaning you won’t have a plate of runny jam dripping cookies. Those aren’t as appetizing. Trust me.
Make sure you’re following along in real-time over on Instagram to see my recipe and home decor creations in real-time! Stories are my favorite place to visit! Make sure to tag me if you make these cookies!
Thumbprint Cookies
These buttery, crunchy, jam filled cookies are a bit different than the traditional Thumbprint cookie, and I'd argue better. They have a much richer, deep taste. You've gotta try them!
Ingredients
- Thumbprint Cookies
- 1 & 1/2 C Butter
- 1 C Brown Sugar
- 4 Egg yolks, save the whites
- 2 Tsp vanilla
- 4 C Flour
- 1 Tsp salt
- For Coating
- 3 C. crushed walnuts
- Egg whites
- After baking and right before serving
- Raspberry preserves
Instructions
- Cream sugar and butter. Add in egg yolks and vanilla. Mix in salt and slowly add flour.
- Using a cookie scoop or spoon, take out a serving, roll in your palm to make a symmetrical circle, then roll dough in egg whites. After coating in whites, roll in nuts.
- Place coated cookie on the baking sheet and taking your thumb, press into the center of the cookie.
- Bake for 10-12 minutes.
- Let cool and right before serving, take a teaspoon and scoop raspberry preserve on top. Preserve is different than jam. It holds its shape more and serves better instead of melting down the side of the cookie.
How hot should the oven be?
The oven should be at 350 🙂