Thumbprint Cookies

 Good things do indeed come in small packages as these jam-packed thumbprint cookies are proof! Fill yours with apricot, raspberry or even mint jelly, whatever suits your palate. You can’t go wrong; this recipe won’t let you. It’s been tested to perfection. The shortbread-style cookie dough is a breeze to throw together, easy to work with and best of all, it bakes up deliciously. It’s not too sweet, which allows the jam to shine through, but the best part about these cookies has got to be the almonds. Each ball of dough is rolled in finely chopped almonds before baking, which enriches the dough and adds a nubby texture that’s truly delightful! So if you’ve been looking for a thumbprint cookie that tastes just like grandma’s, search no more, you’ve found it! 



Ingredients

  • 1/4
    cup packed brown sugar
  • 1/4
    cup shortening
  • 1/4
    cup butter or margarine, softened
  • 1/2
    teaspoon vanilla
  • 1
    egg, separated
  • 1
    cup Gold Medal™ all-purpose flour
  • 1/4
    teaspoon salt
  • 3/4
    cup finely chopped nuts
  • Jelly

Steps

1 Heat oven to 350°F.

2 Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.


3 Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.


4 Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.



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