Betty Crocker’s New Picture Cookbook: Thumbprint Cookies


With Thanksgiving leftovers in the refrigerator and Christmas lights and decorations going up around the house.  It is time to turn to the season of holiday baking and cooking.

Instead of trying to figure out what gift to buy for someone.  How about making homemade gifts instead?  This coming month I’ll give you hints, ideas, and recipes you can turn into your homemade gifts this holiday season.

Here is one of my favorite cookie recipes from The Betty Crocker New Picture Cookbook;  Thumbprint Cookies.  Buttery, Nutty, Crumbly, and Slightly Sweet.  A perfect cookie to present to your friends, co-workers, or family; boxed and wrapped in a bow.  Adding a touch lemon zest and scented with spices of cinnamon, nutmeg, and clove to make an Austrian inspired Linzer Torte Cookies.

Sprightly teacakes for friends and family.  COOKIES  MOLDED

Thumbprint Cookies

Nut-rich…the thumb dents filled with sparkling jelly.  We are as delighted with this quaint addition to our cooky collection, from Ken MacKenzie, as she is when a friend presents her with antique thumbprint goblets.

  • ½ cup    Butter (unsalted, room temp)
  • ¼ cup    Brown Sugar (packed)
  • 1 each    Egg Yolk (large)
  • ½ tsp.    Vanilla Extract
  • 1 cup     All Purpose Flour (unbleached, unbromated)
  • ¼ tsp.    Sea Salt (finely ground)
  • ¾ cup    Hazelnuts or nut of choice (finely chopped)
  • ½ cup    Raspberry Preserves

Linzer Torte Cookies (optional ingredients) add to dry ingredients above.

  • 1 Tbsp.    Lemon Zest
  • 1 tsp.      Ground Cinnamon
  • ½ tsp.     Ground Nutmeg
  • ¼ tsp.     Ground Clove

Pre-heat the oven to 350° degrees.

Mixing and Baking:

  1. In a mixing bowl combine the butter, brown sugar, egg yolk, and vanilla and beat with a wooden spoon until light and creamy.
  2. In a separate container combine the all purpose flour, salt, and hazelnuts (add lemon zest, cinnamon, nutmeg, and clove for Linzer Torte Cookies).  Mix to combine.
  3. Add the dry ingredients to the creamed mixture and fold together until well combined.
  4. Roll about 1 tbsp. of the dough into balls.  Place on a parchment lined sheet tray 2 inches apart; press your thumb into each center of each ball.  Fill each cookie with 1 tsp. of raspberry preserves.
  5. Bake at 350° degrees for 10 to 12 minutes or until lightly golden around the edges.  Remove from the oven and cool completely.
  6. Dust the cookies with powder sugar.  Store in an air-tight container.

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