A classic recipe for thumbprint cookies from Svarale. This version features a rich, buttery brown sugar dough, rolled in nuts before baking, and includes a generous recipe for a creamy cream cheese icing to fill the signature ‘thumbprint’.
Author
Svarale
Recipe
Cookies
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | Crisco or Butter, softened |
| 1/4 Cup | Brown Sugar, packed |
| 1 | Egg Yolk |
| 1/2 Teaspoon | Vanilla |
| 1 Cup | Flour |
| 1/4 Teaspoon | Salt |
| 1 | Egg White, slightly beaten |
| 3/4 Cup | Finely Chopped Nuts |
Icing
| Measurements | Ingredients |
|---|---|
| 1 (8 Ounce) Pkg | Cream Cheese, softened |
| 1/2 Stick (¼ cup) | Oleo (Margarine), softened |
| 1 Teaspoon | Vanilla |
| 1 Box (1 lb) | Sifted Powdered Sugar |
Instructions
Cookies
- Preheat your oven to 350°F.
- In a medium bowl, thoroughly mix the softened Crisco (or butter), egg yolk, brown sugar, and vanilla.
- Stir in the flour and salt until a soft dough forms.
- Roll the dough into 1-inch balls.
- Dip each ball in the slightly beaten egg white, then roll it in the finely chopped nuts to coat completely.
- Place the balls about 1 inch apart on an ungreased baking sheet.
- Use your thumb or the back of a small spoon to press an indentation into the center of each cookie.
- Bake for 10-12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on a wire rack.
Icing
- In a bowl, beat the softened cream cheese, oleo/margarine, and vanilla together until smooth.
- Gradually beat in the sifted powdered sugar until the icing is creamy and has a good consistency for filling.
- Once the cookies are completely cool, spoon or pipe the icing into the thumbprint indentations.
Note
The original recipe card does not specify a baking time. A standard time of 10-12 minutes has been added. The icing recipe makes a generous amount.
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