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1988 1St Place: Fay Kuhn's Thumbprints

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

80 min

Ready

100 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup butter
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¼ cup sugar
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½ teaspoon vanilla extract
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1 each eggs
separated
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1 cup all-purpose flour
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¼ teaspoon salt
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1 ¼ cups nuts
finely chopped
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¼ cup raspberry jam
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Ingredients

Amount Measure Ingredient Features
118 ml butter
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59 ml sugar
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2.5 ml vanilla extract
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1 each eggs
separated
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237 ml all-purpose flour
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1.3 ml salt
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296 ml nuts
finely chopped
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59 ml raspberry jam
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Directions

  1. Beat together butter and sugar in a mixer bowl. Add vanilla and egg yolk.

Mix well.

  1. Mix flour and salt, add to butter mixture and mix well. Cover; refrigerate at least 1 hour.

  2. Heat oven to 325℉ (160℃). Shape dough into 1-inch balls. Beat egg white lightly in a small bowl.

Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts.

Put balls 1 inch apart on ungreased cookie sheet.

Press thumb in the center of each to make an indentation.

  1. Bake until light golden, 15 to 18 minutes. Cool on wire racks. Fill indentation with a small amount of raspberry jam.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 21266% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 111mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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