Fay Kuhn’s Thumbprint Cookies Recipe

Fay Kuhn’s Thumbprint Cookies are buttery, shortbread-like treats covered in nuts and topped with a dollop of sweet and tangy jam, creating a delightful combination of textures and flavors in every bite.

Photo by Mark

Thumbprint Cookies

Thumbprint cookies have a rich history dating back to the early 20th century, with their exact origin shrouded in mystery. The name “thumbprint” refers to the traditional method of creating an indentation in the cookie dough using the baker’s thumb, providing a perfect well for various fillings. These cookies gained popularity in Scandinavia, where they are known as “Hollandske Tomme,” and their variations are also enjoyed in Jewish cuisine during holidays.

The thumbprint cookie’s charm lies in its versatility; bakers can experiment with a myriad of fillings, including jams, jellies, chocolate or even nuts. As a beloved holiday treat, thumbprint cookies became a staple in many households, cherished for their simplicity and the opportunity for creative expression in the kitchen.

Over time, thumbprint cookies have evolved with regional influences and personal preferences, becoming a cherished part of festive celebrations and everyday indulgences alike. Their timeless appeal and adaptability continue to make thumbprint cookies a delightful and enduring treat, appreciated by cookie enthusiasts worldwide.

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Fay Kuhn’s Thumbprint Cookies

This recipe won 1st Place for Faye Kuhn in a Holiday Cookie Contest December 8, 1988.

The recipe calls for Raspberry Jam. I like raspberry – but I’m not a huge fan. So I tried it also with Blueberry Preserves. They are, delicious with both Raspberry and Blueberry. So I’ll bet they will be good with any other jam or preserves you choose also.

For the nuts, I chose chopped Pecans.

Fay Kuhn's Thumbprint Cookies Recipe

This recipe won 1st Place in a Holiday Cookie Contest December 8, 1988.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 18

Chilling Time 1

Total Time 1 38

Course Cookies, Party Recipe

Cuisine American

Ingredients

1/2 cup Butter
1/4 cup Sugar
1/2 teaspoon Vanilla
1 Egg separated
1 cup Flour
1/4 teaspoon Salt
1 1/4 cup Nuts finely chopped
1/4 cup Raspberry Jam

Instructions

Beat together butter and sugar in a mixer bowl.
Add vanilla and egg yolk. Mix well.
Mix flour and salt. Add to butter mixture and mix well.
Cover and refrigerate at least 1 hour.
Heat oven to 325°F.
Shape dough into 1-inch balls.
Beat egg white lightly in a small bowl.
Put nuts in another small bowl.
Dip each ball into egg white, then roll in nuts.
Put balls 1 inch apart on ungreased cookie sheet. Press thumb in the center of each to make an
indentation.
Bake until light golden, 15 to 18 minutes.
Cool on wire racks.
Fill indentation with a small amount of raspberry jam.

Keyword Cookies, Sweets

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