Thimble Cookies Recipe
Every year we make these Thimble Cookies for Christmas. My husband’s mother used make these all the time when he was growing up. When I met him, many, many years ago, I had never had them. The first time I tasted them I could tell why he liked them so much. They are good. And such a special cookie for the holiday.
Since my mother-in-law passed away shortly after we were married, I felt I should try to figure out how to make them so that my husband could continue the tradition of the Thimble Cookie. Honestly, they are so easy. And like my husband when he was a kid, my kids used to “plop” in the jam when they were little too. Now that my kids are older, they enjoy taking turns making them each year. This year it was my oldest, Megan, who made the Thimble Cookies. And, as usual, they are delicious.
So here is the recipe for you to enjoy. I can’t bake cookies and give them to all my readers for Christmas, but this is the next best thing.
My husband’s mother used make these all the time when he was growing up. When I met him, many, many years ago, I had never had them. The first time I tasted them I could tell why he liked them so much. They are good. And such a special cookie for the holiday.
Preheat oven to 350.
In large bowl, cream butter and sugar. Beat in egg yolk, almond extract, and salt. Blend in flour gradually.
Pinch off pieces of dough and roll into one-inch balls. (if necessary, chill the dough for 30 minutes or until firm)
Dip each ball in beaten egg white to coat, then roll in finely chopped walnuts.
Arrange balls on ungreased cookie sheets, spacing about one inch apart. Use your thumb to make an indent in the center of each cookie.
Bake cookies one sheet at a time for 10 to 12 minutes or until pale golden. Remove from oven and gently press the centers again. Let cookies cool on racks.
Neatly fill each hollow with about 1/4 tsp jam.
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