Jewel Thumbprint Cookies

Jelly thumbprint cookies
Rick Lew / Getty Images
  • 23 mins
  • Prep: 15 mins,
  • Cook: 8 mins
  • Yield: Makes 3 Dozen

These delicate, buttery thumbprint cookies are topped with a little icing and apricot or pineapple preserves for an extra special look, and they are surprisingly easy to prepare and bake. These cookies are perfect for holiday baking or make them for a tea time treat. Use peach or apricot preserves or your own favorite preserves in these easy cookies. Feel free to use chopped walnut in place of the pecans.

What You'll Need

  • 1/2 cup butter, softened
  • 1/3 cup packed light brown sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, about 4 1/2 ounces Spoon and Sweep Method
  • 1/2 cup finely chopped pecans
  • 1/4 cup confectioners' sugar
  • 2 teaspoons milk
  • 3 tablespoons apricot or peach preserves

How to Make It

  1. In a mixing bowl, beat butter, brown sugar, egg yolk, and vanilla until smooth and well blended. Stir in the flour just until blended. Cover and refrigerate for 30 to 45 minutes.
  2. Preheat oven to 375 F.
  3. Whisk the egg white or beat with a fork just until just slightly foamy.
  4. Roll the dough into small balls, about 1/2-inch in diameter. Dip the dough into the slightly beaten egg white; roll in chopped pecans.
  1. Place the cookie dough balls on ungreased baking sheets, leaving about 1 inch between each cookie.
  2. With a thumb, press each cookie to make an indention in the center.
  3. Bake the cookies for about 7 to 9 minutes, or just until light golden brown. Remove to a rack and let cool completely.
  4. Meanwhile, in a small bowl, blend the confectioners' sugar with the milk until smooth.
  5. Drop about 1/8 teaspoon of the confectioners' sugar icing into the center of each cookie. Top with a dab of the apricot or pineapple preserves, and feel free to use chopped pecans, hazelnuts, or walnuts.

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