Favorite Jam Filled Thumbprint Cookies with Chopped Nuts

Claire Cohen
  • Total: 24 mins
  • Prep: 10 mins
  • Cook: 14 mins
  • Yield: 3 1/2 - 4 dozen cookies

These thumbprint cookies are easy to make and are a real treat to eat. Fill these cookies with your favorite jam or preserves, or use halved candied cherries or a date filling.


  • 1 cup butter, room temperature (2 sticks)
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 1/2 cups flour
  • 1 cup hazelnuts (or pecans, or walnuts; finely chopped)
  • Jam or preserves of choice

Steps to Make It

  1. Heat oven to 350 F.

  2. Lightly grease a cookie sheet or line with parchment or silicone baking mat.

  3. Beat butter and sugar together until smooth and creamy.

  4. Beat in vanilla, almond extract, and egg. ​

  5. Stir in the flour until well blended.

  6. Form dough into small balls, about 3/4- to 1-inch in diameter.

  7. Roll each ball of dough in the finely chopped nuts to coat lightly, place on a lightly greased or lined cookie sheet, and make an indentation in each cookie with your finger or thumb.

  8. With a 1/2-teaspoon measuring spoon, fill each indentation with jam or preserves.

  9. Bake for 12 to 14 minutes, until set and lightly browned on bottoms.