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.
How to Make Thumbprint Cookies
Basic thumbprint cookies are a shortbread type dough that you fill with jam. You press a well into each cookie with your thumb of course!
- Cream together the butter and sugar until creamy and completely combined. Add in the egg yolks, beat until combined. Chill the dough for an hour in the fridge.
- Preheat your oven to 325 °F.
- To make plain thumbprint cookies, roll about 2 teaspoons of dough into a ball then place onto a parchment lined baking sheet. Repeat until the dough is all used.
- Press a well into each cookie using your thumb.
- Bake in the preheated oven for 10 minutes. Open the oven, place jam in each thumbprint and return
to the oven. Continue baking another 10-15 minutes until golden.
- Remove from the oven and move to wire cooling racks and let cool completely on
Raspberry walnut thumbprint cookies are a little fancier. 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!
Thumbprint Cookies Tips & Tricks
- Make sure the dough is cold. You want the dough to stay in a little ball shape with the indent so that you can actually fill it with jam. If the thumbprint cookie dough isn’t’ cold, it will spread out.
- Freeze them. You can freeze thumbprint cookies for a couple of months. Simply place them into a sealing freezer safe container in layers, with parchment paper between the layers and store.
- Bake them until golden brown. Thumbprint cookies are basically a shortbread with egg, so for the best flavour you want to bake them until light brown.
- Use any flavour of jam you want. There are endless taste combinations that you can make with thumbprint cookies, blueberry and almond for the nuts, plain with lemon curd in the middle, let your imagination take over!
What is lovely about thumbprint cookies 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.
Hope you enjoy these as much as we did!
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- 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
- Cream together the butter and sugar until creamy and completely combined.
Add in the egg yolks, beat until combined.Beat in the flour until completely mixed in.
- Chill the dough for an hour in the fridge.
- Preheat your oven to 325 °F.
- Roll about 2 teaspoons of dough into a ball, then dip into the lightly beaten egg whites then roll in the walnuts, then place onto a parchment lined baking sheet. Repeat until the dough is all used.
- When the cookies are all on the parchment lined cookie sheet, press a well in the center of each ball prior to baking using your thumb, of course!
- Bake in the preheated oven for 10 minutes, then open the oven and re-press the wells using the handle of a wooden spoon to gently indent the cookies again. While the cookies are still on cookie sheets fill the wells with the raspberry jam. Return to the oven.
- Continue baking another 8 minutes until golden.
- Remove from the oven and move to wire cooling racks and let cool completely on the sheets.