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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Thumbprint Cookies Recipe

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This recipe for Thumbprint Cookies is from The Vitale/Sansone/Gimbosa 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:  
6 sticks of unsalted butter
2 cups sugar
4 egg yolks
2 tbsp. vanilla or almond extract
6 cups flour
Raspberry or Apricot jam
Confectioners Sugar
Milk
Directions:
Directions:
Blend butter and sugar. Add egg yolks, one at a time. Add vanilla or almond (or combine!). Blend in flour. Use small cookie scoop making walnut sized balls. Press thumb into cookie. The hole can be filled with your choice of jam. We like raspberry!
Bake at 375º for 12-14 minutes until lightly golden brown.
Personal Notes:
Personal Notes:
This recipe makes a lot of cookies (unless of course Ro Ro is making them - she likes them the size of small pizzas). You can freeze the balls of dough and bake as needed. Bring them out to room temperature, put the jam in and bake. Freeze them on a cookie sheet, then put them into large ziploc bags, and pour them out when needed. These cookies were a staple on the tiered Christmas cookies platter as well!

 

 

 

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