Jam Thumbprints


(2 votes) 5 2

Filled with raspberry jam, these cookies are pretty and yummy.

Shared by


  • 1/2 C. margarine
  • 1/4 C. sugar
  • 1/2 tsp vanilla
  • 1 large egg separated
  • 1 C. flour
  • 1/4 tsp salt
  • 1 1/4 C. finely chopped nuts
  • 1/4 C. raspberry jam

Our Readers Also Loved


Beat together margarine and sugar. Add vanilla and egg yolk. Add flour and salt and then refrigerate for at least an hour. Heat oven to 325 degrees. Shape dough into 1 inch balls. Beat egg white lightly and dip balls in egg white, and then into chopped nuts. Place balls 1 inch apart on a baking sheet. Press thumb into each ball to make an indentation. Bake until golden brown, about 15 minutes. Cool and fill with raspberry jam.

Reviews (2)

Around The Web