Classic Nutty Thumbprint Cookies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich and buttery shortbread cookie packed with finely chopped nuts for a dense, melt-in-your-mouth texture. These simple thumbprints are finished with a sweet jelly or candied cherry center.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 2-3 dozen |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Sticks (1 Cup) | Butter | softened |
| 1 Cup | Cake Flour | none |
| 8 Tbsp (1/2 Cup) | Sugar | none |
| 1 Tsp | Vanilla | none |
| 1 1/2 to 2 Cups | Nuts | finely chopped |
| As needed | Jelly or Cherries | for filling |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F.
- In a large bowl, cream the 2 sticks butter and 8 tbsp sugar together with an electric mixer until light and fluffy. Stir in the 1 tsp vanilla.
- On low speed, gradually add the 1 cup cake flour and mix until a soft dough forms.
- By hand, stir in the 1 1/2 to 2 cups nuts.
Step 2: Shape and Bake
- Roll the dough into 1-inch balls and place them on an ungreased cookie sheet.
- Use your thumb to press an indentation into the center of each ball of dough.
- Bake for 20 to 30 minutes until the cookies are set and the edges are lightly golden.
- Let the cookies cool completely on the baking sheet, then fill the indentations with jelly or a piece of candied cherry.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough balls for up to 3 months.
Original Recipe Scan
