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Festive Thumbprints

I never cared for jam-filled thumbprints, so I decided to fill them with frosting instead. This makes them easy to ship, which you can’t do with the sticky jam filling. I sent these to my daughter while she was serving in Iraq, and they made the long haul in perfect condition. —Wendy Schlueter, Babbitt, Minnesota
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    about 4 dozen


  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Colored sprinkles or nonpareils
  • 1 cup sugar
  • 1/4 cup butter, cubed
  • 1/4 cup 2% milk
  • 8 ounces white candy coating
  • 1 teaspoon vanilla extract
  • Red and green food coloring


  • Preheat oven to 350°. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Place sprinkles in a shallow bowl or bowls.
  • Shape dough into 1-in. balls; dip tops in sprinkles. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until edges are light brown, 10-12 minutes. Using a wooden spoon handle, enlarge any indentations that may have narrowed or closed. Remove from pans to wire racks to cool.
  • For filling, bring sugar, butter and milk to a boil in a small saucepan, stirring constantly. Cook and stir 1 minute. Remove from heat. Add candy coating and vanilla; stir until smooth. Divide filling between 2 bowls. Using food coloring, tint filling in one bowl red and in the other bowl green. Spoon fillings into indentations; let stand until set.
Nutrition Facts
1 cookie: 114 calories, 6g fat (4g saturated fat), 17mg cholesterol, 53mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 1g protein.
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  • Gramma Amy
    Dec 12, 2020

    Made these for a children's Christmas event because of the bright colors and candy sprinkles. The white chocolate filling really compliments the cookie very well. My young grandchildren helped roll the cookies and the dough was easy enough for them to handle. We were careful to leave the bottom of the cookie ball without sprinkles, and that worked well. They did not stick to the pan. The cookies flattened out during baking, and I had to use the end of my wooden spoon to deepen the centers after baking. I doubled the recipe, however it made 6 1/4 dozen, and not 8. I used a 1 inch cookie scooper. The filling was way too much. Next time I will make 1 1/2 recipes of the filling for a double cookie recipe and I think it will be about right. I will make these again. Especially when the grandkids are around!

  • lyndib01
    Dec 5, 2020

    These are good, very pretty as well. They turn out puffier, not so flat if you wait til you take them out of the oven before making the indent. Don't do it before baking, only after. They'll turn out prettier.

  • sugarcrystal
    Nov 20, 2017

    So good! Just be sure to roll them small as they do spread a little. Chilling helps too.