Recipes: My Thumbprint Cookies Recipe Updated with C&H Light Sugar @CandHSugar #CHLight
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Rolled in chopped walnuts and filled with even more walnuts and then jam, these buttery cookies are good anytime of year and can be made so many different ways. Using C&H Light reduces the calories which makes more room both physically and in calories for more walnuts! These were by far the best Thumbprints we've ever had. Two THUMBS up!
Yield: 18
  • 2-1/2 cups walnuts divided - ¼ ground, 2-1/4 cups finely chopped
  • 1 cup all-purpose flour
  • Pinch salt
  • ½ cup butter, at room temperature
  • ¼ cup C&H® Light sugar or ½ cup granulated sugar
  • 1 egg, separated
  • ½ tsp good vanilla extract
  • ⅓ cup jam
  1. Preheat oven to 350°F.
  2. In a small bowl, mix flour, ground walnuts, and salt - set aside.
  3. In a large bowl mixing bowl, beat butter, sugar, egg yolk, and vanilla until light and fluffy; about 2 minutes.
  4. Gradually add flour mixture, mixing just until blended. Scrape down the sides of the bowl and finish mixing by hand.
  5. With small cookie baller, shape the balls into 1" balls. Refrigerate if necessary.
  6. Line a cookie sheet with a silicone mat, parchment paper, or coat it with a vegetable oil spray.
  7. In a small but deep bowl, whisk the egg white with a fork until foamy.
  8. Dip each dough ball first into the egg white and then roll in chopped walnuts pressing the nuts firmly into the dough ball (hint: I re-chop the nuts after every other ball or as necessary and scoop up the nuts and ball together to keep the dough from sticking to my hands).
  9. Place the balls approximately 1"apart on the baking sheet. To make the "thumbprint," gently place your thumb in the center of the cookie and with your other fingers squish the cookie back into shape fixing any cracks along the way as you press your thumb into the dough - be careful not to go too deeply.
  10. Filling - you can fill your cookies prior to baking for a baked jam taste (this makes stacking the cookies easier) or immediately after cooking for a fresher jam taste. I prefer after. Use approximately 1 tsp of jam per cookie - mix the jam in the jar prior to using and then using two spoons, one to scoop out the jam and the other to ease it off the spoon and into the cookie indentation made with your thumb, fill all of the cookies.
  11. Bake 12-15 minutes or until golden brown. Allow the cookies to cool on the pan for approximately 5 minutes before transferring them to a cooling rack. Trying to move them too soon will result in them falling apart.
  12. Store in an airtight container for up to 5 days (if they last that long!) or freeze up to 2 months.
  13. Alternatives - skip the nuts and fill with chocolate, Nutella, frosting, or anything else you can think of. Or try different nuts like pecans with caramel filling. These are a really delicious butter cookie you can make any way you like.
Recipe by Baby to Boomer Lifestyle at