Thumbprint Cookies: An Old Homestead Recipe

old homestead recipe
Sometimes an afternoon of baking doesn't have to be filled with complicated recipes. Sometimes, an afternoon of baking can be used to teach our kids the basics and still end up with beautiful and delicious cookies. 

What's a little mess of flour and sticky dough compared to creating childhood memories? Isn't that an integral part of homesteading? For us, the time together making something we all can enjoy is the best way to spend a day together.

Now, regardless of the build-up, that same afternoon doesn't have to be long and drawn out. Sometimes it only needs to be a half an hour. Well, maybe a little more with cooling time.

Our thumbprint cookies, one of our favorite old homestead recipes, are such a way to pass along our love of baking. No crazy ingredients, made with things that are readily available around the kitchen, and with the ability to change a little based on your child's creativity streak.

Thumbprint Cookies: And Old Homestead Recipe

Ingredients:

  • 8 Tbs (1 stick) Unsalted Butter at Room Temperature
  • 1/2 Cup, Packed, Light Brown Sugar
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1 1/4 Cup All Purpose Flour
  • 1/4 tsp Salt
  • 3/4 Cup Chopped Walnuts (Fine)
  • 1 Tbs White Sugar
  • 1/4 Cup Jam (We vary between apricot, raspberry and strawberry)
old homestead recipePreheat the oven to 350 degrees (F) and line two rimmed baking trays with parchment paper. 

Use your mixer on medium speed to beat the butter and brown sugar until fluffy, about 3 minutes. 

Beat in the egg yolk and vanilla (we prefer Molina). Reduce mixer speed to low and beat in flour and salt. 

Continue mixing on low until dough comes together in a ball and away from the sides.

In a bowl, mix walnuts and white sugar. Roll the dough into 1 inch balls and dip into the walnut mixture to coat. Transfer the balls to a baking sheet. 

Use your thumb to make a deep indent in each. Chill trays in the refrigerator for 20 minutes. Remove and fill center indents with jam of your choice, but do not overfill.

Bake about ten minutes, rotating once at the five minute mark. Cool for five minutes before transferring to a baker's rack to cool.

We love sharing our old homesteading recipes with you all, and truly love it when you stop in and say 'hi.' Do you have a favorite cookie recipe for the holidays that you'd care to share? Let us know by joining the conversation below!

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