Serves: 42
Total Calories: 55
1. In medium bowl, combine sugar, margarine, vanilla and egg yolks beat until light and fluffy. Gradually add flour and baking powder mix well. Cover with plastic wrap refrigerate 30 minutes for easier handling.
2. Heat oven to 350°F. Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie.
3. Bake at 350°F. for 11 to 14 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Spoon about 1/4 teaspoon jam into each baked cookie.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 80 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 65 mg 3% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1 Fat or 1/2 Carbohydrate, 1 Fat
Variations
Custard-Filled Thumbprints: Prepare and shape dough as directed in recipe do not bake. In small saucepan, combine 1 tablespoon sugar, 1 tablespoon flour and 1/4 teaspoon almond extract. Gradually add 1/2 cup whipping cream or half-and-half cook over low heat until smooth and thickened, stirring constantly. In small bowl, blend 2 tablespoons hot mixture into 1 slightly beaten egg yolk. Return to saucepan blend well. Cook just until mixture bubbles, stirring constantly. Cool filling slightly. Spoon 1/2 teaspoon filling into each unbaked cookie. Bake as directed above, omitting jam. Store cookies in refrigerator.
Lemon-Filled Thumbprints: Bake cookies as directed in recipe, omitting jam. In medium saucepan, combine 1 beaten egg, 2/3 cup sugar, 2 to 3 teaspoons grated lemon peel, 1 teaspoon cornstarch, 1/4 teaspoon salt, 3 tablespoons lemon juice and 1 tablespoon margarine or butter. Cook over low heat until smooth and thickened, stirring constantly. Cool filling slightly. Spoon 1/4 teaspoon filling into each baked cookie. Sprinkle with powdered sugar or coconut. Store cookies in refrigerator.
This Thumbprints recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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