(One and a Half Recipes Makes about 45 Small Ones)

I was given this recipe in the 4th grade (1954) and have been using it, with no changes, ever since.  I have tried to fill the thumbprint with Nestles chocolate or with M&Ms but it never seems just right.  The best chocolate is the Ghirardelli Semi-Sweet Chips which, when warm (after baking), can be flattened with a spoon.  My favorite filing is apricot preserves.  The preserves must be thick, not runny.

See this before you cook to get into the mood.

I usually make 1½ recipes.

2 sticks   Butter (at room temperature)

3            Egg yolks

¾ cup     Sugar, granulated

¼ tsp     Salt

2¾ cup   Flour   (sift after measuring)

1 tsp      Vanilla

Preserves (strawberry, raspberry or apricot).  Don’t use anything too “liquidy.”

You could use a chocolate that re-hardens.  Or M&Ms.


Cream butter. NOTE: I use my normal, salted butter.  If you choose to use unsalted butter, add another ¼ tsp of salt.

  1. Beat in the sugar until it is totally absorbed by the butter.
  2. Beat in the yolks, salt and vanilla (find something useful for the whites).
  3. Slowly beat in the flour. The last flour may be hard to add, as the mixture gets crumbly. If you beat the flour too quickly there will be flour all over the kitchen.
  4. Roll the batter into balls, about 1″ in diameter, flatten slightly, and place on un-greased cookie pan, separated by about 2″. They will enlarge when baked.  The easiest way to do this is to take a spoonful and roll it in your hands.  24 will fit in a pan (4×6).  There is a lot of butter in the recipe so you do not need to grease the pan
  5. Flatten each cookie a bit and put a thumbprint in the middle. The thumbprint must be deep enough to hold the preserve.  The sides of the cookie may crack a bit as you push down but you can hold them together with your left hand when making the thumbprint with the right.
  6. Fill the thumbprint with preserve. An alternative to the preserve is a chocolate Candy Kiss or other chocolate.
  7. Cook at 375ofor 12 to 15 minutes.  DON’T overcook.  Undercook slightly as they continue to cook when removed from the pan.  DO NOT USE A DARK COLORED PAN, they cook too fast and burn on the bottom.  Under-cooking is fine.
  8. Remove the pan from the oven when the tops of the cookies are just beginning to get brown. It may look too early but it is not.  They will harden as they cool; otherwise they are overcooked and hard.  You can also check the underside for browning.  Note that when cooking two pans simultaneously, they bake at different rates even if they are on the same level.  When you have one pan on top of the other the air flow in the oven is disrupted
  9. Remove cookies immediately to wire racks to cool, and they then can be stored in a tin. If they are at all warm when they are put in the tin the steam will turn to water and you will be unhappy.
  10. Cookies can be made in advance and frozen (and I like them when they are frozen).
  11. As I said earlier I started making these cookies in the 4th grade.This is the perfect first cookie recipe to teach the grandkids.
Chef John Rudy

John says that it was his mother who inspired his love of cooking and baking at an early age.  (She cooked vegetables in boil-able packages.) John also provides our monthly “BOLLI Matters Tech Talk” feature.  




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