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Thumbprint Cookies

Makes 24 cookies.


1/2 cup unsalted butter (softened)
1/4 cup packed brown sugar
1 egg (separated)
1/2 tsp vanilla extract
1 cup flour
1/4 tsp salt
1/4 cup walnuts (chopped)
2/3 cup fruit preserves


Preheat the oven to 300 degrees and use parchment paper to cover cookie sheets.
Blend the butter, sugar and egg yolk together until it is creamy.
Add the vanilla extract, flour and salt. Mix well.
Place the egg white in a separate bowl from the chopped walnuts.
Pick up teaspoon size pieces of dough and shape them into a ball.
Dip the dough balls into the egg white and then into the chopped walnuts.
Place the dough balls onto the cookie sheet 2 inches apart from each other.
Place the cookie sheets into the oven and allow the cookies to bake for about 5 minutes.
Remove the cookies after 5 minutes and make an indentation in the center of each cookie.
Place fruit preserves in the center of the cookies and allow them to bake for another 8 minutes.