Biscuits and Cookies, Blog, Recipes

Nutty Thumbprint Cookies

Everybody loves a jammy and buttery biscuit because it is the quintessential feel-good-pick-me-up pairing. And that in itself is more than enough! But……….
What if this heavenly panacea became a little nutty and just a bit spicy? Enter into evidence this nutty, jammy, spicy thumbprint cookie recipe which comes from

Now I have heard the term ‘levels of flavour’ and understood it to be something that elicits the taste buds to experience itself in many delightful ways. This cookie starts with the earthy taste and texture of nuts, then moves onto the richness of butter, followed by the slightly tart sweetness of cherry jam and finally enveloped by the mystery of exotic nutmeg.  Even when moving onto the next ‘level’ of taste, it is as if the cookie is generous enough to take each of the previous sensations along for the ride.

Now any jam can be used but if you can find a Morello cherry jam, please use it for this cookie. And fresh nutmeg, please!


Ingredients for Cookie

  • I c of walnuts
  • 1 c of pecans
  • 1 tsp salt
  • 1 tsp freshly grated nutmeg
  • 227 g butter
  • 120 g granulated sugar
  • 2 large egg yolks
  • 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
  • 280 g cake flour
  • 3/4 c Morello cherry jam or any berry jam.


Method to make Cookie (makes 36 cookies)

  • Preheat oven to 180 degrees celsius.
  • Line 2 or 3 baking sheets with parchment paper.
  • Add nuts, 1/2 tsp salt and 1/2 tsp nutmeg to a food processor and pulse for 30 seconds till mixture is finely ground.
  • Transfer to a bowl.
  • Beat butter and sugar with an electric beater or stand mixer till light and creamy.
  • Add egg yolks and vanilla and beat till creamy and well combined.
  • Add flour and lightly beat till incorporated.
  • Add 3/4 cup of chopped nuts, remaining 1/2 tsp of salt and nutmeg and lightly beat till mixture comes together.
  • Roll about a heaped teaspoon of mixture into a ball and coat with the remaining nut mixture.
  • Slightly flatten the ball, and using your thumb or the back of a teaspoon, make a gentle indentation in the center of the cookie.
  • Place indented cookies on a baking sheet, about 8 cm apart.
  • Bake for 10 minutes in which time the indentation would have slightly puffed up.
  • Remove baking sheet from the oven and using the back of the spoon, gently and lightly press into the center of the cookie to re-create the indentation.
  • Add a small dollop of jam to each center.
  • Place baking sheet back into the oven and bake for 3 – 5 minutes till the cookie is lightly brown.
  • Let cookies cool for about 5 minutes before gently lifting them onto a wire rack to completely cool.


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