This thumbprint cookies recipe is one of the many wonderful cookies I baked with the family I stayed with in Germany when I was 18.
If you’ve never been to Germany, I can tell you that these people take their Christmas baking VERY seriously. It’s an entire production that can last for days or even weeks on end.
And the worst part? They didn’t even splurge on a few cookies while they were baking them. Every last cookie got packed away for the pending holiday.
As an 18-year-old experiencing an explosion of fabulously foreign flavors in a new country, I can tell you that this was most distressing. I mean, who bakes all those cookies and then doesn’t even eat ONE stinkin’ sample cookie??!!
I can tell you I entered a few choice words in my journal that night. But outside of that, I thoroughly enjoyed the process… and in the end… the cookies! And yes, they were worth the wait.
And don’t be afraid of the butter. It’s real food, it’s clean in moderation, and this time of year, it’s totally okay to enjoy a treat.
These are a very hearty cookie, but also have a delicate nature to them. They are not course, but surprisingly smooth in texture, though if you are used to the mainstream version, you may find these a bit heavier in your tummy than what you usually have.
MORE HEALTHY HOLIDAY COOKIES:
THUMBPRINT COOKIES RECIPE:
Thumbprint Cookies Recipe
- Cookie Sheets
- 2/3 cup butter
- 1/3 cup honey
- 2 large eggs (separate whites and yolks - you'll use both separately)
- 1 tsp. pure vanilla extract
- 33 tbsp. whole wheat pastry flour (2 cups + 1 tbsp.)
- 3/4 cup whole hazelnuts
- 36 tsp. jam (100% fruit spread, no sugar added)
- Beat together your butter, honey, egg yolks, and vanilla till creamy.
- Fold flour under.
- Allow to chill in fridge for 2-3 hours.
- Roll a 1/2 walnut sized portion of dough into a ball. Form thumbprint area in the middle.
- Roll in egg whites, then in hazelnuts.
- Fill with jam and bake for approximately 20 minutes.
- Preheat oven to 325 F.