Thumbprint Cookies – a delicious recipe with butter, brown sugar, egg yolks, whole wheat flour, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Cream butter and brown sugar; beat in egg yolks.", "In separate bowl, combine flour, baking powder and salt; add to butter mixture and mix well.", "Form dough into small (1-inch) balls; dip in egg whites to coat; roll in chopped nuts; place on baking sheet 2 inches apart.", "Create an indent in the middle of each ball of dough by pressing down with your thumb, creating a ""nest-like"" shape.", "Bake in preheated (325 degree F) oven for 5 minutes.", "Remove from oven and quickly press the indents again with your thumb; return to oven and continue baking for another 10-13 minutes.", "Remove from oven and fill indents with jam while cookies are still warm.", "Allow to cool completely before eating."]
858
kcal
Calories
57
g
Fat
72
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup brown sugar, 2 egg yolks, 2 cups whole wheat flour, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
