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Jam Thumbprints

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  Butter/Margarine 2⁄3 Cup (10.67 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Walnuts 1 Cup (16 tbs), finely chopped
  Cherry preserve/Peach, or strawberry preserves or jam 1⁄2 Cup (8 tbs)

In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or until softened.
Add sugar.
Beat until thoroughly combined, scraping sides of bowl occasionally.
Separate eggs, reserving the egg whites.
Add egg yolks and vanilla to butter mixture; beat until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour.
Cover and refrigerate for 1 hour.
Shape the dough into 1-inch balls.
Slightly beat the egg whites.
Roll balls in egg whites, then in walnuts.
Place about 1 inch apart on well-greased cookie sheets.
Using your thumb, press an indentation into each ball.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3268 Calories from Fat 1720

% Daily Value*

Total Fat 199 g305.6%

Saturated Fat 86.6 g432.8%

Trans Fat 0 g

Cholesterol 745.5 mg248.5%

Sodium 162.7 mg6.8%

Total Carbohydrates 336 g112.1%

Dietary Fiber 11.8 g47.1%

Sugars 182.5 g

Protein 48 g96.9%

Vitamin A 85.1% Vitamin C 2.2%

Calcium 21.7% Iron 74.9%

*Based on a 2000 Calorie diet


Jam Thumbprints Recipe