Thumbprint Cookies With Nuts

Favorite Jam Filled Thumbprint Cookies With Chopped Nuts

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 14 mins
Total: 24 mins
Servings: 48 servings
Nutrition Facts (per serving)
58 Calories
2g Fat
9g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 48
Amount per serving
Calories 58
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 5mg 2%
Sodium 9mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 1g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 27mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. These cookies look fabulous during the holidays and they are a great choice if you are having a holiday cookie party/exchange. Serve them with your hot drink of choice and you've got the perfect way to relax and warm up during the winter.

Ingredients

  • 1 cup (8-ounces) unsalted butter 

  • 3/4 cup sugar

  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon almond extract

  • 1 large egg

  • 2 1/2 cups all-purpose flour

  • 1 cup hazelnuts, pecans, or walnuts, finely chopped

  • 1/2 cup jam or preserves of choice

Steps to Make It

  1. Gather the ingredients.

    Favorite Jam Filled Thumbprint Cookies With Chopped Nuts ingredients

    The Spruce / Julia Hartbeck

  2. Heat oven to 350 F. Lightly grease a cookie sheet or line with parchment or silicone baking mat.

    greased baking sheet

    The Spruce / Julia Hartbeck

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

    butter and sugar in a stand mixer

    The Spruce / Julia Hartbeck

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

    vanilla, almond extract, and egg with the butter mixture in the stand mixer

    The Spruce / Julia Hartbeck

  5. Stir in the flour until well blended.

    cookie dough in a bowl

    The Spruce / Julia Hartbeck

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

    cookie dough balls on a platter

    The Spruce / Julia Hartbeck

  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.

    cookie dough and nuts with a well in the middle on a baking sheet

    The Spruce / Julia Hartbeck

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

    Favorite Jam Filled Thumbprint Cookies With Chopped Nuts on a baking sheet

    The Spruce / Julia Hartbeck

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

    Favorite Jam Filled Thumbprint Cookies With Chopped Nuts on a baking sheet

    The Spruce / Julia Hartbeck