Thumbprint Cookie/ Polish Tea Cakes
  • 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. 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 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.