Thumbprints with Current Jelly
Submitted by jackie
Buttery shortbread cookies meet crunchy walnut coating and glossy currant jelly in these classic holiday thumbprints that freeze beautifully for make-ahead baking.
YIELD
18 cookiesPREP
20 minCOOK
10 minREADY
45 minPicture a cookie that shatters delicately under your teeth, then melts into buttery softness while jewel-bright jelly pools on your tongue.
These vintage thumbprint cookies deliver exactly that: a tender shortbread base, crunchy walnut crust, and that signature dimple filled with ruby or purple currant jelly.
The dough comes together in minutes, rolls like a dream, and transforms into bakery-worthy treats with just a quick egg wash and nut tumble.
Chef Tips
- Press deep for success: Push your thumb all the way to the baking sheet to create a generous well that cradles plenty of jelly without overflow.
- Freeze for months: Layer these between wax paper sheets to protect the glossy jelly, then stack in containers for up to 3 months of cookie jar magic.
- Fill them hot: Spoon jelly into the thumbprints straight from the oven while cookies are still warm for perfect adhesion and that professional glossy finish.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Mix butter, sugar, egg yolk and vanilla thoroughly.
Work in flour and salt until dough holds together.
Shape dough by teaspoonfuls into 1-inch balls.
Beat egg white slightly.
Dip each ball into egg white, then roll in nuts.
Place 1 inch apart on ungreased baking sheet.
Press thumb deeply into center of each.
Bake 10 minutes or until light brown.
Immediately remove from baking sheet.
Fill thumbprints with jelly.
These also freeze beautifully if separated by layers of wax paper.
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