Author Topic: Thumbprint Cookies (Shaped and Filled Cookies)  (Read 539 times)

Olga Drozd

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Thumbprint Cookies (Shaped and Filled Cookies)
« on: November 09, 2017, 04:57:23 PM »

This is a rich pecan cookie you roll into a ball, roll in extra chopped pecans, and then make a "thumbprint" indentation in the center of each cookie. After baking, you can fill them with jam, lemon curd, or chocolate ganache.  Kids seem to have a special affection for them.


2 cups all purpose flour
1/2 teaspoon baking powder
1/2 cup pecan or walnut halves, finely chopped

1 cup unsalted butter; softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg


1 3/4 cups pecan or walnut halves, finely chopped
Jam, marmalade, lemon cured (OR chocolate ganache-recipe follows)

Whisk flour and baking powder together in a small bowl.  Stir in nuts.

In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.  Add sugar gradually, beating until light and fluffy, about 3 minutes; beat in vanilla.  Beat in egg.  Add about 1/3 of flour mixture and mix on low speed.  Gradually add remaining flour mixture, mixing just until blended.  Scrape dough onto a large piece of plastic wrap.  Use wrap to help shape into a large, flat disc, then cover completely with wrap.  Refrigerate until firm enough to roll into balls, at least 1 hour or overnight.

Preheat oven to 350 degrees F.  Line 2 cookie sheets with parchment paper.

Place chopped nuts for topping in a small bowl.

Roll dough into 1-inch balls between your lightly floured palms, then roll in chopped nuts to cover completely.  Place 2 inches apart on cookie sheets.  Make an indentation with your thumb or finger in center of each cookie to make a deep well going about 3/4 of the way down into cookie.  Bake until very light golden brown and dry to touch, about 15 minutes.  They should retain their shape if you lift them to look at bottoms.  Place cookie sheets on rack and immediately fill indentation with filling of your choice.  Allow to cool completely on sheets.  Yield: about 64 cookies.

Store cookies 2 weeks at room temperature in airtight container in single layers, separated by waxed paper.


4 ounces bittersweet chocolate, broken into pieces
2/3 cup heavy cream (whipping cream)

Place chocolate in a heat proof bowl.  Bring heavy cream to a boil in a small saucepan and pour over chocolate.  Let sit for a few minutes, then whisk until smooth.  Stir over ice until thick enough to spread or refrigerate until spreading consistency is reached, about 1 hour.
« Last Edit: November 09, 2017, 04:59:06 PM by Olga Drozd »