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Thumbprint Cookies Recipe

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This recipe for Thumbprint Cookies is from The Marzolf Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. soft shortening (Crisco)
1/4 c. softened butter
1/4 c. Brown sugar
1 Egg yolk
1 Egg white, lightly beaten (more if needed for rolling)
1/2 t vanilla
1 c. sifted flour
1/4 t Salt
3/4 c. finely chopped walnuts (more if needed for rolling)
Chopped candied fruit, favorite flavor fruit jelly, or confectioner sugar icing to fill indent

Confectioner Sugar Icing:
1 c. Confectioner sugar (Powdered sugar)
1 1/2 t Vanilla extract
2-3 t Water
Directions:
Directions:
1. Preheat oven to 375º F.

2. Mix together thoroughly, softened shortening, butter, brown sugar, egg yolk, and vanilla.

3. Sift together and stir in sifted flour and salt.

4. Roll dough into 1" balls. Dip into lightly beaten egg white and roll in finely chopped walnuts. Place on ungreased baking sheets.

5. Bake for 5 minutes. Remove from oven and quickly press thumb into top of each cookie, making an indent in the cookie. Return cookies to oven and bake an additional 8 minutes.

6. Cool completely.

7. Place chopped, candied fruit, desired jelly, or tinted confectioner sugar icing into indent and let dry.

8. Store in airtight container.

Confectioner Sugar Icing:
Mix together all ingredients. Add additional water or confectioner sugar to achieve desired thickness. Place glaze into Ziploc bag and trim the corner of the bag to create a funnel to pipe glaze into cookie indent.
Number Of Servings:
Number Of Servings:
2 dozen cookies
Personal Notes:
Personal Notes:
Original recipe from the Betty Crocker cookbook, 1950 1st Edition. A Christmas holiday favorite in the Marzolf household!

 

 

 

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