Classic Christmas Thumbprint cookies, rolled in walnuts and filled with icing. No Christmas would be complete without these traditional, tasty, and oh so fun thumbprint cookies.
Baking is one of my favorite parts of the holiday season, and Christmas cookie baking ranks right up there at the top! I love all the fun styles, flavors, and traditions surrounding Christmas cookie making.
A few years ago we had a Swiss girl live with us for about half a year. She shared her family’s traditional Christmas cookies with our family. Things like linzer cookies, and jam filled treats. And when she asked about our traditions, this cookie was at the top of the list.
Of course, we love Sugar Cookies, and Gingerbread Cookies, and I can never say no to a Chocolate Peppermint Cookie, these Christmas Thumbprints are the one cookie I make sure I eat every year.
This recipe was given to me from my mother-in-law, who is the queen of cookie making. A few years ago, for their 50th wedding anniversary, I decided to make a video for them, where I interviewed each of their 7 children, and asked them to share memories, etc. about their parents. Without fail, each of the children, separately, without conversation with one another, mentioned their mom always making homemade cookies.
I have been part of the family for 13 years now, and I can attest to the fact that each Christmas, these thumbprint cookies, filled with icing dyed festive colors, adorn the Christmas dessert tray. And each Christmas, I eat my weight in said cookies because they are delicious, and fun, and perfect for the season.
If you don’t like walnuts, feel free to roll these cookies in a different type of nut, or leave them off completely. I like the addition of nuts to the cookies because it gives them that subtle sweetness, and nutty richness that you can’t duplicate any other way.
This year I intend to stay home and indulge in these fun cookies, and do some baking with my children, and enjoy a little down time. What are your plans for the holidays?
Let’s get baking!
- 1/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 large egg, separated
- 1/2 tsp vanilla
- 1 cup all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped nuts
- Your favorite buttercream frosting
- Preheat oven 350
- In a large mixing bowl, cream together brown sugar, butter, shortening, egg yolk, and vanilla.
- Stir in flour and salt.
- Using a tbs measurer, scoop out balls of dough, and shape into approximately 1 inch balls.
- Beat egg whites slightly, and dip each ball into the egg white, then roll in chopped nuts.
- Put cookies on ungreased cookie sheet, or baking mat on sheet, about 1 inch apart, and using your thumb, press deeply into the center of each ball of dough.
- Bake until light brown, approximately 10 minutes.
- Immediately remove from cookie sheet, cool, and fill with favorite buttercream frosting.
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