Nonna's Thumbprint Cookies

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Nonna's Thumbprint Cookies 

                               




Today we made Nonna’s Thumbprint Cookies. My mom started making these when the Grandkids were little. She had first tasted these at a friend's house and so began the tradition. When my children were little we would make the trip up North for Christmases but after a few years of treacherous weather we had decided to stop going. The past decade my mom has been making her way to spend Christmas with us. She would spend a bit of time with each sibling. She always arrived with a suitcase full of goodies- ice sugar donuts, ciambellas, amaretti and these cookies just to name a few.  They have become another tradition that my siblings and I have passed down to our children. My girls would help Nonna bake them when she was here. In Grade 4 my oldest daughter’s class put together a traditional Christmas Cookbook in which each student shared one recipe that has been passed down. She chose this one. We still have that book ( it is a few decades old nowdd) and every year we make these cookies. They hold a special place in my children’s hearts. The book is tattered and well worn but that’s what I love the most about it. ❤️ Sadly, this year Nonna will not be visiting with us but we will be keeping her traditions going and we are planning a virtual party- there are over 30 of us and that should be fun!  There are many recipes for these cookies, but this recipe is hers. We actually measured as she baked many years ago and this makes it even more special to us!

Fatto con amore,
Elena 💚

Please check out my IG page for many more traditional and authentic Italian recipes
@mangia.con.elena


Ingredients

  • 2 large eggs
  • 1 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 2 cups all purpose flour
  • 1 cup chopped walnuts (optional)
  • jam or jelly ( any flavour you wish)
Directions
  1. Preheat oven to 350 degrees
  2. Separate egg whites and yolks and set aside in separate bowls
  3. Beat the butter in a mixer for 30 seconds
  4. Add brown sugar and salt then beat until fluffy
  5. Beat in egg yolks and almond extract
  6. Add flour to butter mixture, mixing until well combined
  7. Roll approximately a teaspoon of dough into a ball
  8. Dip the ball into egg whites and then into nuts
  9. Arrange the cookies on parchment lined cookie sheet and press your thumb in center of each. Careful not to break the circle and press gently so that there is still a nice thicker bottom. 
  10. Fill each center with a dollop of jam
  11. Bake for 12-15 minutes
  12. Remove and let set for  5 minutes before removing onto a wire rack to cool completely.


If you are freezing them then I would recommend you place them on a sheet first and then place wax paper between layers of cookies in the container. If they make it to the freezer! These cookies are amazing warm!!!!!




Fatto con amore,

Elena 💜










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