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Recipe

Thumbprint Cookies

Yield: about 48 cookies

If kids are nearby, get them to help make these cookies. They’ll love poking the balls of dough to make the pocket for the jam.

Ingredients

  • 14-1/4 oz. (3 cups plus 2 Tbs.) all-purpose flour
  • 1/2 tsp. table salt
  • 12 oz. (24 Tbs.) unsalted butter, at room temperature
  • 6 oz. (1-1/2 cups) walnuts, toasted and finely ground in a food processor
  • 3 oz. (1 cup) confectioners’ sugar
  • 2 tsp. pure vanilla extract
  • 1/2 to 3/4 cup preserves, such as seedless raspberry or apricot

Preparation

  • Position a rack in the center of the oven, and heat the oven to 350°F. In a medium bowl, whisk the flour and salt. In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held mixer), beat the butter and walnuts on medium speed until very soft and light, about 3 minutes. Beat in the confectioners’ sugar and vanilla until thoroughly combined, about 1 minute. Scrape the bowl with a rubber spatula. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds.
  • Using your hands, roll the dough into 1- to 1-1/4-inch balls, and set them about 2 inches apart on ungreased cookie sheets. Press your thumb into the middle of each dough ball to create a well for the preserves. Stir the preserves to loosen, and then spoon about 1/2 tsp. into the middle of each. Bake until the cookies are golden brown, about 20 minutes. Let the cookies cool on the sheet for 1 minute before transferring to a cooling rack. Store in an airtight container for up to 4 days.

Reviews

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Reviews (7 reviews)

  • samina | 02/22/2019

    The cookies turned out perfect - the dough was not dry at all and formed perfect balls. They baked well, with a tender walnut-y taste and just the right amount of sweetness from the preserves. I did refrigerate the cookies before putting in the oven. They were a favorite with my family and friends.

  • kzatrini | 02/16/2019

    I made the recipe as written and they came out perfectly. I think the trick is to beat the butter and walnuts well and slowly beat in the flour. The dough did not come out dry at all, but if you don't mix the ingredients properly then they won't mix as intended and you'll have dry dough that will be difficult to work with. If the dough doesn't come together as you would like towards the end, turn up the speed of the mixer and it will come together.

  • samina | 02/11/2019

    Thank you all for the reviews!
    In the process of making these cookies. Will review after I'm done. There are no instructions to refrigerate the dough -- which I will do, since it might make the balls easier to form.

  • nk36 | 12/29/2018

    I love walnuts and so wanted to love these cookies. They do taste good but I too found the dough to be incredibly dry and crumbly and very hard to work with; anyone have any tips? I tried adding a bit of cream, also tried nuking the dough to warm up the butter and make it "stickier" (my kitchen is pretty cool), but these measures did not help much.

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