• Cooking Time:
  • Servings: 3 dozen
  • Preparation Time:


This is one I always knew as Gimma's cookies, which is what my brother would answer when my grandmother would ask what he wanted her to make. I guess it's a thumbprint cookie, but to me it will always be Gimma's cookie!


  • 1/2 cup lightly salted butter
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped almonds or whatever nut you'd like
  • 1 cup raspberry or apricot jam or prepared poppy seed filling


  • Preheat oven to 325 degrees F.
  • In a medium bowl, cream together the butter and sugar.
  • Add the vanilla and egg yolk; mix until fluffy.
  • Stir in the flour, cover and refrigerate dough for 2 hours.
  • Grease cookie sheets and line with parchment paper.
  • Measure out the dough by teaspoonfuls, and roll into balls.
  • Roll the balls into chopped nuts and set on the prepared cookie sheet 1 inch apart.
  • With a finger, make an indention in each cookie, and fill the indention up with whatever filling you'd like.
  • Cookies can be filled by using either a teaspoon or a pastry bag.
  • Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown.
  • Remove from pan and cool on a wire rack.

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