Toni Wiebe's Thumbprint Cookies

Don’t let their diminutive size fool you: these buttery cookies are the juggernaut of the Mid-State Fair Home Arts Competition. Toni Wiebe entered them at her first fair in 1969 and, since then, they’ve placed first, second or third every year except one. (In 2017, they placed first.)

Note: For a deep well to hold preserves in each cookie, Toni recommends thumb-printing cookies both before and after baking. She also suggests waiting to fill cookies with jam until they’re served as they can become soggy if filled too early.

Photography By Jennifer Olson | November 22, 2017

Ingredients

  • 2/3 cup butter
  • 1/3 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 1-1/2 cups flour
  • Jam or jelly of your choice (Toni always uses an apricot-pineapple blend)
  • Walnuts, ground

Instructions

Preheat oven to 350°.

Cream butter and sugar. Add egg yolks, vanilla and flour. Form into walnut-sized balls. Dip in egg whites, then roll in nuts. Press thumb into center to make a well. Bake for 12–15 minutes. As soon as cookies come out of the oven, CAREFULLY press centers again to form deep pockets. Fill with jam when completely cooled and serve immediately

Related Stories & Recipes

Ingredients

  • 2/3 cup butter
  • 1/3 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 1-1/2 cups flour
  • Jam or jelly of your choice (Toni always uses an apricot-pineapple blend)
  • Walnuts, ground
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60