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Raspberry Walnut Thumbprint Cookies

Raise your hand if you ate Raspberry Walnut Thumbprint cookies as a child. I must be in full childhood reminiscing mode because so many of my recipes this year are favorites from my childhood. To be honest, that might have to do with the fact that my mom and I spent a long time talking about our favorite cookies when she visited us for Thanksgiving.

These are also my mom’s favorite cookie and actually our talk inspired my Raspberry Walnut Galette that I created. Which was fantastic and the best galette that I’ve ever made.

These cookies are amazing and it’s no wonder they are a classic that appear year after year. So simple to make yet what a gorgeous presentation they make on a cookie platter!

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Raspberry Walnut Thumbprint Cookies


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 16 min
  • Total Time: 26 min
  • Category: Christmas Cookies

Description

Classic Raspberry Walnut Thumbprint cookies, beautiful and delicious.

Ingredients

  • 1 cup of butter
  • 1/2 cup of brown sugar
  • 2 eggs separated
  • 2 cups of flour
  • 1/2 tsp salt if you use unsalted butter
  • 1 1/2 cups of chopped walnuts

Raspberry jam of your choice


    Instructions

    1. Cream together the butter and sugar, then add in the egg yolks and flour.
    2. Chill the dough for an hour in the fridge.
    3. Roll the chilled dough into small balls, then dip into lightly beaten egg whites then roll in the walnuts.
    4. When they are on the parchment lined cookie sheet, press a well in the centre of each ball prior to baking using your thumb, of course!
    5. Bake at 325 degrees for 8 minutes, then open the oven and re-press the wells.
    6. Continue baking another 8 minutes until golden.
    7. Remove from oven and cool.
    8. While the cookies are still on cookie sheets fill the wells with the Raspberry jam and them move to wire cooling racks.

    Nutrition

    • Serving Size: 24

     

    What is lovely about these is that you can make them with your own home made raspberry jam from the summertime if you have some.  They will be a delightful taste of summertime in a cookie form!

    You can use other flavors of jam but raspberry seems to pair the best with walnuts.

    They ARE a pain to store, so if you are not serving them right away I would store them without the filling and then fill them when it’s time to serve to company. The jam just makes it messy to store in containers in rows.

    Do as I say, not as I did, young cookie Padawans.

    Hope you enjoy these as much as we did!

    Love,

    The Christmas Countdown is on Magpie

     

     

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    15 Comments

  • Reply
    Pam Mansveld
    December 13, 2016 at 3:10 am

    Love those cookies! I did mine with pecans and plum jam this year!

    • Reply
      Tanya Gregory Thomlinson
      December 13, 2016 at 3:50 am

      That’s how my mum used to do them … the plum jam was always homemade, from the tree in our backyard. Ah, sweet memories!

    • Reply
      The Kitchen Magpie
      December 13, 2016 at 3:50 am

      Awww what lovely memories!! Plum jam sounds delicious!!

  • Reply
    Stace Dace
    December 13, 2016 at 1:34 am

    Yum, my favorite cookie!

    • Reply
      The Kitchen Magpie
      December 13, 2016 at 3:49 am

      Yes…I haven’t made them in two years and they are my moms favourite, I think I’ll be making them again !

  • Reply
    Mary P Hoffman
    December 12, 2016 at 8:55 pm

    My mother didn’t make them, but friends of my parents always had them. It was the highlight of an otherwise boring afternoon at adult party. 🙂

    • Reply
      The Kitchen Magpie
      December 12, 2016 at 9:33 pm

      I think I’m making these this year.. I haven’t for a couple years now.

  • Reply
    Around the World in 80 Cupcakes
    December 12, 2016 at 8:01 pm

    I would adore these with hazelnuts or pistachios \U0001f60b\U0001f60b\U0001f60b Thanks for yet another great recipe \U0001f60d

  • Reply
    Andrea Daniar
    December 6, 2015 at 1:13 am

    We do something similar, only use pecans and then dough also has some lemon juice in it – adds a nice bit of tartness to offset the sweet jam.

  • Reply
    The Kitchen Magpie
    December 5, 2015 at 5:38 pm

    Mmm that would be delicious too!

  • Reply
    Carol Sharman
    December 5, 2015 at 5:07 pm

    Very similar to my family’s favourite except that we like them with red currant jelly.

  • Reply
    Mark Read
    December 5, 2015 at 5:07 pm

    My mom used to make them but called them thimble cookies.

  • Reply
    Ann Picken
    December 28, 2013 at 9:57 pm

    must try!!!

  • Reply
    frimminjim
    December 20, 2012 at 5:52 pm

    These are without a doubt my favourite cookie and also one of the cookies from my childhood. The recipe I have, which has been passed down from my mom through my Grandmother calls for more of a lemon shortbread cookie. The lemon tang combined with buttery richness, walnuts and raspberry is sublime.

  • Reply
    Marty Wittrock
    December 18, 2012 at 12:49 am

    I’ll raise my hand REAL HIGH..!  I LOVE those old-style Thumbprint cookies…If I wasn’t on a diet I’d eat a plateful..!  Thanks for bringing back some GREAT memories on those Karlynn..!

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