Chef Lily Bakes Thumbprint Cookies 

Chef Lily bakes Thumbprint Cookis using her Great Grandma Pauline’s 1950 Betty Crocker Picture Cook Book. 


“THUMBPRINT COOKIES Nut-rich…the thumb dents filled with sparkling jelly. I’m as delighted with this quaint addition to our cooky collection, from Ken MacKenzie, as is the collector of old glass when a friend presents her with some early thumbprint goblets.”

Gather It

  • Ask an adult to preheat oven to 375 degrees
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1 egg yolk (save egg white for later)
  • 1/2 tsp. vanilla
  • 1 cup flour or all purpose gluten free flour
  • 1/4 tsp. salt
  • 3/4 cup finely chopped nuts (Chef Lily used almonds and asked her Aunt Becky to chop them coarsely)

Make It

  • Mix together thoroughly butter, brown sugar, egg yolk and vanilla

(Be patient with your brother who hovers nearby for a lick of a spoon.)

  • Sift together and stir in flour and salt
  • Roll into 1″ balls

  • Dip in slightly beaten egg whites
  • Roll in finely chopped nuts
  • Place about 1″ apart on ungreased baking sheet.

Bake 5 min then remove from oven.
Quickly (being careful not to burn you hands or arms) press thumb gently on top of each cooky. Extra bonus point to Chef Lily for permitting Grace and Andy to add their thumbprints. 

Add 1tsp Aunt Becky’s jam. 

Return to oven and bake 10 to 18 minutes longer until golden brown. 

Gobble It

Now Betty suggests that this recipe makes 2 dozen 1 1/2 inch cookies. Chef Lily’s version made 13 cookies!

Also Betty spelled cookie “cooky”, so you be the judge.

Either way, I bet you can’t eat just one.

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