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Jam Thumbprints
Source: dLife

A buttery, nutty and chewy jam-topped cookie.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 42 servings
Amount Per Serving
Calories 74.9
Total Carbs 7.1 g
Dietary Fiber 0.3 g
Sugars 2.9 g
Total Fat 4.9 g
Saturated Fat 2.1 g
Unsaturated Fat 1.5 g
Potassium 11.1 mg
Protein 1.2 g
Sodium 24.3 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.6667 cup  salted butter
0 1/2 cup  sugar
2 each  raw egg yolks
1 tsp  vanilla extract
1 1/2 cup  white all purpose flour
2 each  egg whites
1 cup  chopped walnuts
0.3333 cup  Jam, apricot
  1. Grease a cookie sheet and set aside. Beat butter with an electric mixer in a large mixing bowl on medium to high speed for 30 seconds, then add sugar and beat until combined, occasionally scraping the side of the bowl.
  2. Add egg yolks and vanilla and beat into the mixture until combined, then beat in as much of the flour with the mixer as possible, stirring in the remaining flour. Cover the mixture and allow to chill for about 1 hour, or until the mixture can be easily handled.
  3. Preheat oven to 375 degrees F. Shape the dough into 1-inch balls and roll the balls into egg whites, then coat the balls with walnuts. Place balls on the prepared cookie sheet about 1 inch apart , then press your thumb into the center of each ball.
  4. Bake the cookies for 10 to 12 minutes, or until edges are lightly browned. Transfer cookies to a wire rack and cool. Fill the centers of the cookies with jam or preserves before serving.

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