Thumbprint Cookies – a delicious recipe with butter, sugar, eggs, almond, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.
2
Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill dough 1 hour.
3
Shape dough into 1-inch balls. Lightly beat egg whites. Dip each dough ball in egg white; roll in pecans. Place 2 inches apart on ungreased baking sheets. Press thumb in each dough ball to make an indentation.
4
Bake at 350u00b0 for 15 minutes. Cool 1 minute on baking sheets, and remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm; fill center of each cookie with jam.
1089
kcal
Calories
77
g
Fat
90
g
Carbs
17
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.
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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, 3/4 cup sugar, 2 large eggs, separated, 1 teaspoon almond extract, 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.
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