Thumbprint cookies are the type of cookie I usually don’t attempt. My mom and my sister are the ones who like to try thumbprint cookies; hence, my mom came up with this recipe!
Such enchanting little cookies, the jelly inside the “thumbprint” gives them a finer, more regal appearance than the average cookie. My problem? Usually the jelly spills everywhere and messes up that nice looking cookie. But my mom solved that problem with this slightly denser dough that holds shape better.
She experimented rolling the cookie dough balls in nuts or not! I’m a fan of the nuts.
- 1 cup granulated sugar
- 10 tablespoons butter
- 4 ounces cream cheese
- 1 teaspoon vanilla
- 1 egg
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1½ to 2 cups pecans (optional)
- ½ to 2/3 cup raspberry jelly
- Beat sugar, butter, cream cheese, vanilla, and egg together.
- In a separate bowl, combine flour, salt and baking powder.
- Roll dough into 1-inch balls.
- Chop pecans in food processor so they are very small pieces—almost mealy. Put pecans on a large plate.
- Roll dough in pecans.
- Place on parchment paper lined baking sheet. Make an indentation in the center of each ball.
- Bake at 350 degrees for 7 minutes.
- Remove from oven. Put ¼ teaspoon raspberry jelly in each indentation. Press jelly down with back of spoon to spread the cookie but do not hit the baking sheet or break the higher sides of the cookies.
- Return to oven for 12 minutes.