I love to try a new cookie recipe during the holidays (this year I’ll be trying the three others on these pages
), but Jam Thumbprints are a yearly family favorite. When my kids were little, we made an assembly line, and each kid had a job to do. One rolled the cookie in the nuts, another pressed down a thumb, and a third spooned the jam into the finished product. I’ve seen many variations of this cookie. Some people roll theirs in chopped walnuts, pecans, or even coconut flakes. Whatever you choose to use, these cookies not only look pretty and taste good, but they’re a treat the whole family can all pitch in on. I hope you have fun with this recipe, as my family has over the years.
- ⅔ cup margarine or butter
- 1½ cups all-purpose flour
- ½ cup sugar
- 2 egg yolks
- 1 tsp vanilla
- 2 slightly beaten egg whites
- 1 cup coconut flakes or finely chopped walnuts or pecans
- ⅓ to ½ cup jam or preserves of choice (our favorites are strawberry, raspberry, and apricot)
- In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, egg yolks, and vanilla. Beat till thoroughly combined. Beat in remaining flour.
- Cover and chill about 1 hour or till dough is easy to handle.
- Preheat oven to 375° F. Shape dough into 1-inch balls. Roll balls in egg whites, then in nuts or coconut flakes.
- Place balls 1 inch apart on a greased cookie sheet. Press centers with your thumb.
- Bake for 10 to 12 minutes or till edges are lightly browned. Cool cookies on a wire rack.
- Just before serving, fill centers with jam or preserves. Makes about 3 dozen cookies.