Thumbprint Cookies

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Prep Time: 25 minutes
Baking Time: 20 minutes
Yield: About 50 cookies
Freezing: excellent


  • Cookies
  • 2 1/3 cups (575 mL) Robin Hood® Original All Purpose Flour
  • ¼ tsp (1 mL) salt
  • 1 cup (250 mL) butter, softened
  • ½ cup (125 mL) lightly packed brown sugar
  • 2 egg yolks
  • 1 tsp (5 mL) vanilla extract
  • 2 egg whites, slightly beaten
  • 1 1/2 cups (375 mL) chopped pecans, hazelnuts or almonds
  • Smucker’s® Pure Raspberry Jam


  1. Preheat oven to 300°F (150°C).
  2. Combine flour and salt in a small bowl. Stir well to blend.
  3. Cream, in a large bowl, butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.
  4. Add flour to creamed mixture gradually. Mix well with hands to form a smooth dough.
  5. Shape dough into ¾” (2 cm) balls. Dip in egg whites and then in chopped nuts. Place on ungreased baking sheets. Using a wooden spoon press centre down to make an indentation in each cookie.
  6. Bake in preheated oven for 5 minutes.
  7. Press centre down again, with a spoon. Bake 10-15 minutes longer or until set.
  8. Cool and fill centers with jam.