Comida Kraft
Recipe Box

Thumbprint Cookies

Thumbprint Cookies is rated 4.385542168674699 out of 5 by 83.
Prep Time
20
min.
Total Time
1
hr.
10
min.
Servings

About 5 doz. or 30 servings, 2 cookies each

Some would say you can't have a great cookie platter without thumbprints! Fill these classic cookies with any preserves that strike your fancy.

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What You Need

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Make It

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  • Heat oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.
  • Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.
  • Bake 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Size Wise

These colorful cookies are great for serving at a holiday party or for sharing at a cookie exchange.

Substitute

Prepare using any other flavor of preserves, such as apricot or strawberry.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Servings

  • About 5 doz. or 30 servings, 2 cookies each

Nutritional Information

Serving Size About 5 doz. or 30 servings, 2 cookies each
AMOUNT PER SERVING
Calories 190
Total fat 10g
Saturated fat 4g
Cholesterol 20mg
Sodium 85mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 16g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Finally, cookies that both young and old like. Finally, cookies that both young and old like. I made these cookies, but did not have nuts, so I used powder sugar instead. I used a bottle cap dipped in powder sugar to make the indentations, baked the cookies, and removed them from the oven. While they were still warm, I sprinkled a little powder sugar over the fruit centers. On others, I melted some white chocolate chips and drizzled it in zig-zag lines across the cookies.
Date published: 2010-12-31
Rated 5 out of 5 by from i love this recipe! i love this recipe! i'm not a great cook, actually i'm just slowly starting to bake and cook, and even i had great results with these! i bake them for my dad who's very picky and he loved them! i used walnuts instead and maked tiny dots to avoid the fact that the dough under the jam wasn't cooking right. I also used no sugar added jam and they were SO yummy!
Date published: 2007-05-02
Rated 5 out of 5 by from I am making another batch right now! I am making another batch right now! Even the kids at school loved them... I did almonds for the first batch and now I'll try it with walnuts. Apricot is my fave and I also did blackberry and raspberry without the seeds. Makes it very kid friendly. The teachers and PTO pres. wanted the recipe! I'm sure pecan is good too - just didn't have them on hand.
Date published: 2005-12-24
Rated 4 out of 5 by from First time around I followed the recipe exactly, but being from a Christmas cookie baking family, I... First time around I followed the recipe exactly, but being from a Christmas cookie baking family, I felt they were missing something. Second time around I increased the butter from 1-1/2 sticks to 2. What a difference! They were excellent! They were even better two days later. The longer they sat in the tin the softer and yummier they got!
Date published: 2011-01-02
Rated 5 out of 5 by from They are absolutely delicious! They are absolutely delicious! My advice: make a really deep thumbprint otherwise preserves may run out. I also had better luck using red currant preserve (vs. raspberry or apricot). I used Hero brand, and it has a little bit more texture than raspberry and so tends to stay put. Whatever you do, this recipe is a definite winner!
Date published: 2005-12-09
Rated 4 out of 5 by from I made these cookies last Christmastime after I got the recipe from the Kraft Food & Family Magazine... I made these cookies last Christmastime after I got the recipe from the Kraft Food & Family Magazine and plan to make them again this year. They are easy to make and very tasty too. I used apricot and raspberry jams for some variety. Can't wait to make them again. These are becoming my X-mas cookie of choice to make every year.
Date published: 2005-11-22
Rated 4 out of 5 by from I had lost my recipe for Thumbprint Cookies and was happy to find this one. I had lost my recipe for Thumbprint Cookies and was happy to find this one. I cut down on the cooking times for both baking sessions and didn't put as much jam as recipe called for. These cookies were excellent and so tasty, just like the original ones I made years ago. I make them all year long because everyone loves them so.
Date published: 2006-03-18
Rated 5 out of 5 by from Best thumprint cookie I've ever eaten. Best thumprint cookie I've ever eaten. I added a little more flour to make the dough easier to handle. I did not refrigerate. I filled them with homemade preserves and baked them for 20 minutes. I didn't realize it was 10 minutes, then fill, and 10 more. It worked out fine! Light and delicious cookies. Can't wait to share them.
Date published: 2014-12-23
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