Download your Thumbprint Cookie recipe Here.


½ cup (1 stick) Coburn Farms unsalted butter, room temperature 

¼ cup Ginger Evans granulated sugar 

Good Nature egg, yolk and white separated  

½ tsp. Marcum vanilla extract 

1 cup Ginger Evans all-purpose flour 

¼ tsp. Marcum salt 

1 cup Nutsome finely chopped walnuts or pecans 

¼ cup Bramley’s jam or Nutsome Hazel Nutter spread 


  1. Preheat oven to 350 °F. Lightly grease a baking sheet pan.  
  1. Add the butter to a mixing bowl (or the bowl of an electric stand mixer) and use a hand mixer to beat butter until smooth. 
  1. Add the sugar and mix until it is fully incorporated. Then add the egg yolk and vanilla. Set bowl to the side. 
  1. In a separate bowl, whisk together the flour and salt. Combine the flour mixture with the wet ingredients and mix until just combined. 
  1. Roll the dough into 1-inch balls. If the batter is too soft to roll, refrigerate it for 20-30 minutes.  
  1. In a small bowl, whisk the egg white until frothy. Dip each dough ball, one at a time, into the egg whites and then roll into the finely chopped nuts.   
  1. Place the dough balls on the prepared pan 2-inches apart. Use the tip of your thumb to indent a small hole in the center of the dough ball. Fill with ½ teaspoon of your favorite flavor jam. If using Hazel Nutter spread, fill the thumbprints after baking.  
  1. Bake for 13-15 minutes. Remove from pan to cool. Store in airtight container.  

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