Thumbprint Cookie/ Polish Tea Cakes
Why I Love This Recipe
Recipe Contributor: Laura Cappelletti
Backstory: A wonderful cookie recipe, featured in Family Circle “Melting Pot Masterpieces” portfolio collected by Jean Anderson in 1986. This recipe – which we know better as Thumbprint Cookies – is adapted both from Family Circle and from the original in The Old Country Cookbook published by the Iron Range Interpretative Center, in Chisholm, Minnesota.
Ingredients You'll Need
1 c butter
1 c sugar
2 eggs, separated
1-1/2 t vanilla extract
2 c flour (I use a mixture of about ¾ white and ¼ whole wheat)
½ t salt
2 c ground walnuts or pecans
1 c sieved raspberry or strawberry jam (I used some homemade Catawba grape jelly)
1) Preheat oven to 325’
2) Cream butter and sugar until light and silvery with mixer; beat in egg yolk and vanilla; then stir in flour and salt.
3) Roll dough into 1-inch balls, dip in unbeaten egg white, then dredge in walnuts.
4) Space 2” apart on ungreased baking sheets. Press thumb into center of each cookie.
5) Bake 5 minutes. Deepen thumbprints with wooden spoon handle. Bake cookies 8 to 12 minutes longer, until pale and firm.
6) Lift cookies at once to wire racks and when cool, spoon a little jam into each thumbprint. Store cookies in airtight container, separating layers with wax paper.
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