Italian Thumbprint Cookies Recipe

Name: Italian Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1 teaspoon salt; 3/4 cup margarine, softened; 2 egg yolks; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 cups flour; 2 egg whites; 1 -2 cup chopped walnuts; Filling Suggestions; any flavor jam; maraschino cherry; Hershey chocolate kiss

Servings: persons

3/4 cup sugar
1 teaspoon salt
3/4 cup margarine, softened
2 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flour
2 egg whites
1 -2 cup chopped walnuts
Filling Suggestions
any flavor jam
maraschino cherry
Hershey chocolate kiss

1
Cream together margarine and sugar.
2
Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly.
3
Gradually add flour and stir until well blended.
4
Roll dough into one inch balls.
5
Beat egg whites until frothy.
6
Dip dough balls into egg whites and roll in chopped nuts.
7
Place on cookie sheet about two inches apart and press a deep thrumbprint into each center.
8
Bake at 350 degrees 10-12 minutes.
9
While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup sugar, 1 teaspoon salt, 3/4 cup margarine, softened, 2 egg yolks, and more.

Yes, Italian Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Thumbprint Cookies

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