Best Thimble Cookies Recipes

THIMBLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended.
• Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes.
• Fill center of each hot cookie with raspberry jam or jelly.

THIMBLE COOKIES (CHRISTMAS COOKIES)

Steps:

• Mix flour and sugar together; add vanilla, egg yolks and butter.
• Mix well; roll into a large ball.
• Save the egg whites in a small bowl.
• Crush the walnuts as fine as you can.
• Roll dough into small balls (about a heaping tablespoon full.
• Roll these small balls in the egg whites.
• Then roll them in the crushed walnuts.
• Place on greased cookie sheet.
• Poke a hole in the middle about half way through with a thimble, or something around the same size.
• Place in the oven at 350°F for 7 minutes, then repoke the hole.
• Place back in the oven for 7 more minutes or until golden brown.
• Then fill in the hole with jam or jelly.
• Let cool.

RASPBERRY THIMBLE COOKIES

Steps:

• 1. In a large bowl, cream the butter and margarine thoroughly. Gradually add the sugar, beating until light and fluffy.
• 2. Add egg yolks, one at a time, beating after each addition. Add flour and vanilla. Shape mix between palms of hands into balls (1-inch in diameter).
• 3. Place on an ungreased baking sheet, 2 inches apart. With a finger, make an indentation on top of each cookie. Fill with raspberry jam.
• 4. Bake in a preheated 350-degree oven about 15 minutes, or until nicely browned.

THIMBLE COOKIES

Steps:

• Combine the brown sugar and butter until light and fluffy.
• Add in the egg yolks and beat well.
• Add in the flour and vanilla. Combine well for a nice soft dough.
• Roll into walnut-sized balls.
• Beat the egg whites until foamy and dip each ball into whites and then roll into the finely chopped nuts.
• Place on parchment lined baking sheet.
• Preheat the oven to 350°.
• Press each ball slightly, and form a thumb print in the centre.
• Bake for 5 minutes, remove and with a thimble remake the thumbprint, and place a dab of jam in centre.
• Put back into the oven for the last five minutes, or until golden.

THIMBLE COOKIES

Steps:

• Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
• When you're ready to bake, heat the oven to 350 degrees F.
• On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
• Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
• Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
• Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.

THIMBLE COOKIES WITH GUAVA JAM

Steps:

• 1. Leave butter out a lttle while. Then in your mixer cream butter with the sugar until creamy. next add the egg yolks and pinch of salt and vanilla.
• 2. Next add your sifted flour little by little until all is well incorporated into the butter and egg mixture. Refrigerate for one hour or more.
• 3. Preheat oven at 350 degrees. After one hour or more pull out your cookie dough and pinch a small amount and roll little 1 & 1/2 inch balls in the palm of your hand. You may want to dust your hands a little with flour so the dough does not stick to your hands. Set your little dough balls on a parchment lined cookie sheet. After making the little balls with your thumb push a little hole in each dough ball. Next with a small spoon put a drop of guava jam or your favorite jam in each little hole. Bake for 16 minutes.
• 4. I am going to try Kathleen's Erbes homemade jam in these cookies this weekend. I am sure they will be triple awsome. I am going to use both her jam recipes. Enjoy everybody
• 5. Cookies Pictured above my 8year old grandaughter Gabriella helped me bake these today. This is the kind of cookie you can get your children to help out with. She insisted on dropping in the guava preserves in the little hole made in each cookie. I could not say no. As you can see they are not the neatest drop of preserve on each cookie. She was so proud of her work she is going to love to bake. I enjoy involving my granchildren in the kitchen. LOL enjoy

THIMBLE COOKIES

Steps:

• 1. Preheat oven to 325 degrees. In a medium mixing bowl cream butter and sugar, throughly beat in yolks and vanilla with a wooden spoon,gradually add flour until blended. Chill. Shape dough into 1 inch balls .Place balls 1 1/2 inches apart on ungreased cookie sheets.Using a lightly floured thimble,press a small hole about 1/4 inch deep in the top of each cookie. Fill each hole with jam.Bake in preheated oven until browned on bottom but not on top about, 25 mins. Remove to wire racks to cool. Store in tightly covered tin box.

THIMBLE COOKIES

Steps:

• Cream butter and sugar. Add yolk and vanilla. Stir in flour. Chill until firm. Roll dough in small balls. Dip each in egg white then roll in chopped nuts. Place on cookie sheet. Press finger into centre of each ball to make a slight depression. Bake at 350 for 5 minutes. Press spoon into depression then continue baking for 8-10 minutes until set. Cool then fill with jam when ready to serve.

THIMBLE COOKIES

Steps:

• Preheat oven to 325F. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs and vanilla. Work in the flour until a firm dough forms. If the dough seems too sticky, let it chill for a few hours in the refrigerator.
• Form the dough into 1-inch balls and place two inches apart on an ungreased baking sheet. Use a clean thimble to press a hole in each one. Fill the hole with a small amount of jam (easy if you put the jam in a pastry bag or a ziploc with the tip cut).
• Bake until the edger of the cookies are golden brown and the jam begins to bubble, about 25 minutes. Cool the cookies on a wire rack. Store in a sealed container. They will stay fresh for up to 5 days.