Thumbprint Cookie/ Polish Tea Cakes
CATEGORIES
INGREDIENTS
  • 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)
DIRECTIONS
  1. 1) Preheat oven to 325’
  2. 2) Cream butter and sugar until light and silvery with mixer; beat in egg yolk and vanilla; then stir in flour and salt.
  3. 3) Roll dough into 1-inch balls, dip in unbeaten egg white, then dredge in walnuts.
  4. 4) Space 2” apart on ungreased baking sheets. Press thumb into center of each cookie.
  5. 5) Bake 5 minutes. Deepen thumbprints with wooden spoon handle. Bake cookies 8 to 12 minutes longer, until pale and firm.
  6. 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.
RECIPE BACKSTORY
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.