Here after years and years. This recipe is TIMELESS. I add caramel in the center and put a candied pecan on it to make turtle cookies as well. Best cookie I have ever made.
I have made THIS exact recipe for many years and it IS the BEST !! If you have other thumbprint cookie recipes you may toss them now. It has become my all time favorite cookie . It is easy and SO delicious ! I have used many different things over the years to fill that little well with .. I even like them without a filling .. ! Straight up the BEST !
Stephanie! For Christmas Last year I incorporated chopped almond bits into the dough and my family really enjoyed that. Although it was quite a few less nuts than this recipe. I think I might do half and half. I also wanted to say you do an awesome job at demonstrating and you are very thorough. Thank you!
You are the queen of RU-vid my lady 🥰 I always go back to you when I want to make something yummy and precise and not get 😡 with how, how much or is it G or lb also F or C . Thank you very very much and God bless you 💐💐💐💐💐by the way I am making this right now, I have no doubt they will come out delicious 😋 😋😋😋😋
Ok it’s me again, I just wanted to say this cookies are simple but fantastically delicious, my husband asked me where I found the recipe also said that they are really equivalent of 5 stars bakery cookies 👍👍👍👍👍👍thank you very much ✌️❤️
I just made a batch of these. I roll them in granulated sugar rather than nuts. For a filling I melted red currant jelly with Chambord (a raspberry liqueur) and stirred it until it cooled. Then I dusted them with powdered sugar when they came out of the oven. Very elegant. If you bake them without the jam in them you can fill them with anything. My favourite is Nutella!
Hands-down one of the most delicious cookies I've ever baked or eaten. Too good to only make at holiday time! I usually make 10-12 different kinds of cookies for the holidays, but my husband said these were the best......ever.
Never used the egg whites before... usually roll them in nuts then roll them in my hand gently before placing them on my cookie pan to slightly inbed the nuts on my cookie. Gonna try this and see what the difference is. Thank you for all tge measurement information including weights... Love watching your recipe demos!
Thank you for sharing this recipe video, great instructions & close ups. I made these this morning for a "thank you" gift & doubled the recipe so I could share with neighbors. I used fruit-juice sweetened raspberry fruit spread & toasted pecans. They make an excellent presentation, well worth the effort. They are also delicious- nom nom nom!!
Thank you for this video with precise measurements and alternate methods like using a spoon instead of a piping bag...that was thoughtful and practical too.
I made a double batch. I filled half with a really nice orange fruit spread. The other half with Marichino cherries. Waiting for them to come out of the oven now. Thank you for this recipe
Thank you for videoing this recipe. I watch all your videos. And a special thanks for mentioning not adding additional salt if one is using salted butter. I'm totally aware of the over-salting issues. And I out of the thousands of recipe videos or written recipes have I ever heard or saw anyone mention the recipe be over salted if you use salted butter and then add salt to the batter. Again thank you. Keep up the videos they are great. Thumbs up.
For some reason, I like looking at your video before I make mine. Going in the oven shortly. I like half strawberry & half mint jelly. Mint jelly so yummy plus the two look so festive. Hope you're doing well.
Awesome, especially to know that one can freeze them. I've never weighed mine when baking them, never thought of it, but it does make absolute sense if one wants them all to look the same. Gonna do that in future. Thank you Stephanie for all of your wisdom and info on culinary delights. :)
I would make these with my mom for Christmas when I was a kid. We used wheat germ instead of nuts and a dollop of chocolate in the middle. I think I’m going to make some this year in her memory. I miss you mom.
Joy of Baking I always weigh my cookies, I stink at "eyeing". But I do have an acceptable "range" - I don't bother with tenths of a gram. I love not having any burned or undercooked cookies!
Iam making them right now and i'm sure they'll be delicious :) i doubled the ingredients because i want to have many cookies ..thanks for sharing Big hello from Casablanca, Morocco
I made these. I used 1/4 cup almond meal and 3/4 cup flour, which was a mistake. They taste amazing, but are very fragile. I used Dark Cherry Fruit and Me from Central Market, delicious and rolled them in toasted almonds. I will try again sticking exactly to the recipe.
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STEPHANIE FOR PRESIDENT !! AND I AM CANADIAN LOL!! YOUR VIDEOS SHOULD BE CALLED BAKING WITH STEPHANIE J SHOW EVERYTHING I MAKE FROM YOU TURNS OUT AMAZING THXS STEPHAINE
Hi Stephanie..I always use ur recipe for these ..this year my bottom of cookies burned a bit..never happened before..maybe because I both both sheets in same rack? Baked 13 mins...they taste really good but bottom very brown. What did I do wrong?
In a pinch once when I realized I was out of jam I reserved a 1/2 c of my pumpkin pie filling from a pie I was baking. I filled the centers with that, now everyone asks for the pumpkin version 🙄.
I have a question, i remember as a child rolling cookie dough for baton cookies with one end dipped in chocolate and non-perils. Would this be the recipe i would use for the cookie or would i use your sugar cookie recipe? Which would hold up better? Thank you so much I love this website!!!
These are by far my all time favourite cookies! I have a question, though. Would it be okay to freeze the cookies before baking (without jam) and then bake them in a week or so? BTW I've made them so many times using your recipe and everyone loved it.
I would like to bake my kids multigrain wheat cookie. will the cooking time time vary.you have answered all my questions earlier well on time.nvery sweet of you Thanks in in advance.
Okay, so I have some jam left over from my cheesecake-phase and I thought about making thumbprint cookies with them. Now, I liked the way you presented everything and the measurements as well. But I have a tiny question about the cookies themselves and I hope it won't be too much trouble to ask? The cookies I'd like to make, basing off of this recipe would be pretty much the same, but without the nut coating on the outside (I'm giving these as a gift, and I don't know if the recipient is allergic or not, so I don't want to take a chance). Would the bake time need to be altered if I decide to not coat the cookie in nuts? And if so, then how much time would be cut or how much time would the cookies bake then?
oh, looks so delicious!! I have to make them for this holidays! In the video you roll them into ground almonds and you said finely ground but in the picture it seems like mixed with corsely chopped and I like this better :)
Can you please tell me what was the weight of each cookie when you were measuring it on the weighing scale. Coz I ended up making only 12. I think I made them too big😄
I used about 15 grams for each cookie. That will give you about 20 cookies. But if you liked the size of your cookies, but want more, you could double the recipe.
I often have some jam spill over during baking and have found you need the very smallest amount like the tip of a teaspoon just a tiny speck to fill the indent without having it raised above the level of the cookie as shown. As for crumbling I am not sure but my guess would be let it cool about five min on the baking sheet and then move them to a wire rack for complete cooling. The cookies continue to firm a little and then it is easier to move them without crumbling. That has been my experience though I can’t claim any knowledge beyond my experience. Good luck!
Could your oven by running too hot? Because that would cause the butter to melt too quickly so the cookies will spread. You could buy a free standing oven thermometer to double check your oven's temperature.
The oven was at the right temp obscenity 2 oven thermometers in the oven as I often bake macarons. The butter is melting quickly I guess as there is some butter around the pan when baking
