Thumbprints With Dulce de Leche, Nutella or Jam Recipe (2024)

Loved these, did the pistachios with currant jelly...but the next time I will put the jelly in right after the thumbprint stage so that it Cooks for a bit in the oven. Otherwise, these don't travel well as the jelly just sits there and gets on other cookies if you try to bag them up. Also, used a wine cork to make the thumbprints! Worked perfectly.

Substituted walnuts and raspberry jam. Perfection! The perfect nostalgic cookie for the holidays.

I suggest rolling the chilled dough balls in egg white before rolling in chopped nuts. Nut pieces don’t stick well otherwise

Made pistachio cookies and filled them with lemon curd.... delicious.

To make the "thumbprint" without burning my hands, I took a thick wooden spoon and used the end to push in to the cookies. It worked beautifully - nice even prints without splitting the cookies.

use wine cork to make thumbprint

Made with pistachios and raspberry jam to include in Christmas assortment. Can I just say how much I LOVE recipes that specify ingredient weights? So much more precise!

Cooking these for 25 years and just now came up with a great technique: use the outside of a melon-baller to make "thumbprints." It made the right size and shape, was faster, less messy (and less burn-y). Also, I always seem to cook the cookies twice as long as the recipe to get them brown and jam melted. And no, it's not my oven. It's a longstanding pattern and I have a new oven. Go figure.

British lady here (saying that because we don't have a tradition of making cookies for Christmas and I've never made them before). So.... Recipe does not say what SHAPE the pieces of dough need to be, so I assumed they needed to be spherical, like balls, because instructions say to place them "a few inches apart". I assumed they would flatten and spread as they baked. They don't! So in case anyone else is new to this, make them flattish and no need to separate much at all. And they took longer.

I advise letting the dough warm up a little before trying to get the chopped nuts to stick. I rolled little balls and flattened them out using my hands. The warmth from my hands was the perfect temperature for the cookies to soften a little, allowing the nuts to stick to the dough. I saw some notes that mentioned the jelly didn’t work well with packing, so I added the jelly at the same time that I made the thumbprints. I did have to increase the baking time but it helped the jelly stay put :)

We make 12 kinds of Christmas cookies every year, mostly repeats because the recipients expect to find their favorite cookie in their gift. We thought a "modern" cookie would be fun. WRONG. This cookie was a dud in everyone's opinion. Using Nutella it cannot be stored in tins, because the Nutella stays liquid and cannot be covered with another layer of cookies. The cookie itself was a shortbread which was very dry. This cookie will not be repeated next Christmas or ever.

Instead of the dulce, I’ve gone with a whiskey caramel and the red currant jelly was switched out for cranberry. I HIGHLY recommend it. By far the best cookies I’ve made!

Gently and very slightly tamp them with the the lid of a bottle of vanilla or a 1/2-teaspoon measure, just barely deep enough to hold the filling.

Halfway through the preparation I realised I only had salted butter. So I substituted half the butter with coconut fat. Its nutty flavour matched the hazelnuts and pistachios so well! And the consistency was a perfect balance of soft and crumbly.Also, take care with the amount of jam/ nutella, it can easily overpower the more subtle flavours of the cookie itself. Overall delicious!

One of my new favorite recipes! Substituted toasted macadamia nuts and orange marmalade, then drizzled with white chocolate.

I used store-bought almond flour instead of roasting/grinding my own nuts. I skipped rolling in extra nuts. I used raspberry jam. Like some other reviewers, I added the jam when I made the thumbprints so that it could set during baking. This worked out well. They were an absolutely delicious addition to my holiday cookie gifts. The raspberry and almond combination was lovely.

I made this with hazelnut and a chocolate-almond spread (since that's what was available) - still very tasty and a hit with my friends. I'm planning to make a double batch again this week.

Things I found helpful (made the pistachio option):1. Food processor is fine for nuts in the batter but chopping the nuts reserved for rolling creates a much better texture and look2. A wine cork makes a great print, I pushed in just until cracks started to form and had a generous jam filling 3. Fill jam at the same time as making the print for a more set jam. Use whatever jam you want! 4. Dip the balls in egg white, then roll in nuts for an even easy coating

Cookies came out great, especially when filled with dulce de leche. I recommend chopping the nuts finely by hand instead of using a food processor, which doesn't give you as much control and can easily turn nuts into nut butter.

Another tip - use a melon baller to easily make uniform sized thumbprints.

Low sugar Trader’s Joe’s raspberry jam with walnuts worked well1/2 recipe is okay - try less sugar in cookies

Made this so many times now - pecan with raspberry jam is a family favorite! Good quality butter makes a big difference.

I made these with pecans and filled the thumbprint with an apricot jalapeno jam. I also used half whole wheat flour and half white. They were amazing!

Delicious !Also used a wine cork to make thumbprints. We used pistachios — delicious!Agree that jam just sits on top if not baked for a few minutes. We used jalapeño raspberry jam in some of them for a little zing.

I made mine with crushed pistachios and put pistachio cream on top. A real treat.

The suggested 20 grams of dough per cookie will yield only about 2 dozen cookies.

Made them with pistachios and bitter orange marmalade, YUM!

I second the person who suggested pairing pistachios and lemon curd - delicious!

Mine, on first try, taste better than they look. Agree with comment that a little more clarity re shaping the dough before baking would be helpful.

Absolutely delicious. I've made the variety with pecans and dulce de leche a couple of times, following the recipe as given and used a thimble rather than my thumb for the indentations. These are a sophisticated version of my mother's "thimble cookies" and a special treat to add to a holiday cookie line-up. They freeze really well, if kept in a single layer.