Thumbprint Cookies with Special Jam

The only original part of this recipe that I can take credit for is the type of nuts I chose and my addition of Aunt Becky’s 4 Berry Jam during cooking. The 1950’s Betty Crocker Picture Cook Book version is below with my additions/comments in italics.

“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.”

thumbprint cookies cookedThumbprint cookie raw

Gather It

  • Preheat oven to 375 degrees
  • 1/2 cup butter (Betty says 1/2 shortening and half butter)
  • 1/4 cup brown sugar
  • 1 egg yolk (save egg white for later)
  • 1/2 tsp. vanilla
  • 1 cup sifted GOLD METAL Flour (I never sift because I don’t want to)
  • 1/4 tsp. salt
  • 3/4 cup finely chopped nuts (I used hazelnuts and chopped coarsely)

Make It

  • Mix together thoroughly butter, brown sugar, egg yolk and vanilla
  • Sift together and stir in flour and salt
  • Roll into 1″ balls (If you get excited and melt the butter rather than softening, just put the batter in the fridge while you add dishes to the dishwasher or wash them. When you’re done, the batter should be the right consistency for rolling.)
  • 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 press thumb (or spoon) gently on top of each cooky. (I like to add Aunt Becky’s 4 Berry Jam at this point.)
  • Return to oven and make 8 minutes longer. Cool.
  • Place in thumbprints a bit of chopped candied fruit, sparkling jelly, or tinted confectioners’ sugar icing.

Gobble It

  • Now Betty suggests that this recipe makes 2 dozen 1 1/2 inch cookies. My version made 11 cookies!
  • Also Betty spelled cookie “cooky”, so you be the judge.
  • Either way, I bet you can’t eat just one.