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Thumbprint Cookies

Active Time: 1 hour

Total Time: 1 hour

Serves: 6-8 dozen


Thumbprint Cookies


  • In large mixing bowl, combine butter, sugar and vanilla; using an electric mixer on medium speed, beat until light and fluffy.
  • Reduce mixer to low; add flour and salt, mixing until well combined, scraping bowl often. Roll dough into 1-inch balls.
  • Beat egg white with a fork until foamy. Dip each ball into egg whites and then roll in pecans. Place 1-inch apart onto ungreased baking sheet.
  • Bake in a preheated 375°F oven 5 minutes. Remove from oven and quickly press thumb gently into center of each cookie; return cookies to oven and continue baking 5-7 minutes.
  • Remove from oven and allow to cool. Fill cookies with your favorite variety of preserves.

Tip: Dough may be refrigerated, covered, up to 7 days.