Thumb Print Cookies



Holiday Cookie #2!!!!! These are my Dad’s favorite and he requests them every year. And no matter what flavor of jam we use, they come out awesome 🙂 My favorite of all time is the black berry but use whatever you have on hand. I even dare you to use non-traditional preserves or a chocolate filling…OMG if anyone uses nutella, please tell me! I would love to know how that comes out.

Yields: About 24 cookies



  • 1/2 cup firmly packed Brown Sugar
  • 1 Butter Flavored All-Vegetable Shortening Stick, cut into pieces
  • 3 large Eggs, separated
  • 2 tablespoons Water
  • 1 1/2 teaspoons Vanilla Extract
  • 1/4 teaspoon Salt
  • 2 cup All-Purpose Flour
  • 2 cups finely chopped Pecans
  • 1 cup any flavor Preserves or Jam

Step 1: Pre-heat oven to 350 degrees.

Step 2: Beat the shortening until whipped.

*When the shortening becomes lighter in color, you know it is whipped.


Step 3: Add brown sugar and beat with an electric mixer at medium speed until fluffy, scraping sides occasionally. Add egg yolks, water, vanilla and salt. Beat until well-combined.


Step 4: Add flour slowly until well-combined.



Step 5: In a separate bowl, beat egg whites until foamy.


Step 6: In a smaller bowl, add chopped pecans.

Step 7: Roll two teaspoons worth of dough into balls.


Step 8: Dip each ball into egg whites and then roll it in the pecans.



Step 9: Place on a parchment paper lined cookie sheet.


Step 10: Using the back of a teaspoon or your thumb, make a rounded indent into each ball.



Step 11: Bake 10 minutes. Remove from oven and remake the indent.

*I found it easier to make an indent with the back of a small metal ice cream scoop.


Step 12: Place a teaspoon worth of preserves/jam into the indent. Bake an additional 5-7 minutes.

Step 13: Remove from oven and let cool on baking sheet for about 10 minutes. Take cookie and place it on a wire cookie to fully cool down.


Step 14: Eat and Enjoy!

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