Jam Thumbprints With Nuts


Ingredients to Cream:

Moist Ingredients:

Dry Ingredients:

Ingredients for Rolling:



  1. Preheat oven to 350°. If using a convection oven use the pure convection setting preheated to 325°.
  2. Grease cookies sheets and set aside. Click here to learn more about how to grease cookie sheets.
  3. In a large work bowl, cream butter, sugar, and salt until light and fluffy.
  4. Separate eggs. Place the egg whites in a small bowl and set aside. Click here for step-by-step instructions on how to separate eggs.
  5. Add egg yolks and vanilla to work bowl and mix in.
  6. Add flour and mix well.
  7. Using a fork or whisk, lightly beat the egg whites.
  8. Shape dough into 1-inch balls.
  9. Dip each ball in the beaten egg whites.
  10. Roll each ball in chopped nuts.
  11. Place balls on lightly greased cookie sheet.
  12. Use thumb to make an indentation in each ball. You may have to do a little bit of shaping with your fingers.
  13. Fill the indentation with a scant ¼ to ½ teaspoonful of raspberry jam or tart jam of your choice.
  14. Bake for 12 to 15 minutes; until the nuts and dough are golden brown.
  15. Cool and serve.


Makes approximately 18 to 24 cookies.

Not a fan of nuts or allergic to nuts? Click here for my Jam Thumbprints Without Nuts recipe.

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