Adventures in Baking: Thumbprint Cookies

Growing up in my household, baking was always a fond pastime for my mother and I. I can still remember choosing which apron I would wear while helping her bake cookies, especially around the holidays. Today I’m sharing one of my favorite cookie recipes that my mother has been making for years: strawberry thumbprint cookies. As a child, getting to do the thumbprint was one of my favorite parts. I like using homemade strawberry jam but feel free to use whatever jam you like!



Prep time:30 MINS

Cook time: 18 MINS

Total Time: 48 MINS


  • 1/4 cup butter softened
  • 1/4 cup shortening
  • 1/4 cup firmly packed light brown sugar
  • 1 egg divided
  • 1 teaspoon vanilla
  • 1 cup flour
  • pinch of salt
  • 1 cup finely chopped pecans
  • Homemade strawberry jam (or jam of choice)


  1. Preheat oven to 350 degrees.
  2. Cream butter, shortening and brown sugar on medium until fluffy. Add egg yolk & vanilla.
  3. Combine flour and salt and add in a little at a time until incorporated.
  4. Beat egg white in a small bowl. Divide dough into 16 pieces and roll into balls. Dip each ball in the egg whites and then into pecans, pressing to adhere.
  5. Place each ball of dough about 2″ apart and using your thumb, make an indentation in each cookie. Freeze 15-20 minutes.
  6. Bake 16-18 minutes or until set. Remove from the oven and fill with jam. Cool completely.

Recipe notes: feel free to use other nuts in place of pecans (walnuts, almonds, cashews, etc) and get creative with your jams/ preserves (orange marmalade, raspberry jam, apple jelly, get creative!)