Thumbprint Cookies

Makes 36 Cookies


  • 1 cup of soft Dutch Farms unsalted butter
  • ¾ cups of sugar
  • 3 Dutch Farms egg yolks
  • 3 Dutch Farms egg whites
  • 1 /12 teaspoons of vanilla
  • zest and juice of 1 lemon
  • 2 ½ cups of flour


  • 6 ounces of orange jam or marmalade
  • ½ cup of finely minced pistachios
  • 6 ounces of apricot jam or marmalade
  • ½ cup of finely minced almonds
  • 6 ounces of raspberry jam or marmalade
  • ½ cup of finely minced pecans


  • orange and pistachios
  • apricot and almonds
  • raspberry and pecan


  • In a standing mixer or large bowl, whisk the butter for 1 to 2 minutes.
  • Next, add in the sugar until combined and then add in 1 egg yolk at a time until each one is completely mixed in.
  • Add in the vanilla, lemon zest and lemon juice and then add in the flour 1/3 of the total amount at a time until completely combined.
  • Once mixed cover and place in the refrigerator and chill for 1 hour.
  • After they are done chilling roll the dough into 1 inch sized balls and place on a sheet pan lined with parchment paper.
  • Once the balls have been rolled out whisk the egg whites together in a small bowl for 30 seconds to 1 minute and brush each ball with a small amount of the whipped egg whites.
  • Next, sprinkle any of the variations of nuts all over each egg white glazed ball and press into the center with your thumb to make a well.
  • Finish by adding a small amount of jam/marmalade in to the well and bake in the oven on 350° for 22 to 26 minutes or until the outside of the cookie starts to slightly brown.
  • Remove from the oven and let the cookies completely cool on a rack before serving (12 to 20 minutes).