Although it’s been over 50 years since I stood in the kitchen helping my mother bake these cookies, I remember like it was yesterday, Mom putting on her yellow flowered apron, gathering all the ingredients and going to town. This recipe is one she used to make at Christmastime. She would fill these buttery, tender, nutty cookies with green mint jelly and some with raspberry jelly. My eldest brother is in his 80’s and when he sees these on the platter each Christmas Eve, his face lights up and he starts reminiscing about Mom and her baking “marathons”. Those truly were the best days!
Thumbprint Cookies
Course: Cookies and Bars, DessertsServingsservings
Ingredients
½ cup butter
¼ cup sugar
1 egg, separated
½ teaspoon vanilla
1 cup flour
¼ teaspoon salt
1c.finely chopped pecans
¼ cup red raspberry jelly or mint green jelly
Directions
- Preheat oven to 375 degrees
- Cream butter.
- Add sugar and cream again.
- Beat in egg yolk and vanilla.
- Add flour and salt and mix well.
- Form into ¾”balls and dip into slightly beaten egg white.
- Drain slightly and roll into nuts.
- Put 1” apart on parchment paper lined cookie sheet
- Bake for 5 minutes, quickly take out of the oven and press lightly with thumb to make imprint. Bake 8 to 10 more minutes.
- 10. Cool and fill imprint with jelly.
Recent Comments