2012 Thumbprint Cookie Contest Winning Recipes

    2012 Thumbprint Cookie Contest

     Winning Recipes

    1st Place
    Charles B. Martin
    Conestoga – Lancaster County

    Christmas Jam Thumbprint Cookie
    • 1 cup butter Crisco 
    • 1/2 cup brown sugar
    • 2 large eggs separated 
    • 2 tablespoons water
    • 1 1/2 teaspoons vanilla   
    • 1/4 teaspoon salt
    • 2 cups flour 
    • 2 cups finely chopped pecans
    • 1 cup homemade Christmas Jam (Cranberry/Strawberry Jam)

    Heat oven to 359 degrees.  Beat shortening and brown sugar in bowl -- add egg yolks, water, vanilla and salt, beating until well mixed.  Gradually add the flour, beating on low.  Beat egg whites in a small bowl.  Roll dough into 1-inch ball; dip in the egg whites and in the chopped nuts.  Place on a baking sheet.  Use your thumb to make a hole in the middle of each cookie.  Fill each cookie with jam.  Bake for 5 to 7 minutes.  Makes 4 dozen.

    2nd Place
    Shelly A. Pokrivka
    Seven Valleys – York County

    Red Currant Walnut Thumbprints

    • 1/4 cup butter (soft) 
    • 1/4 cup shortening
    • 1/4 cup brown sugar 
    • 1 egg, separated
    • 1/2 teaspoon vanilla extract 
    • 1 cup flour
    • 1/4 teaspoon salt 
    • 3/4 cup finely chopped walnuts
    • 2 cups red currant jelly

    Preheat oven to 350 degrees.  Mix butter and shortening until creamy, add egg yolk and vanilla.  Mix dry ingredients together and combine together.  Shape by teaspoon into balls.  Roll each ball into beaten egg white and then nuts.  Place 1-inch apart on ungreased cookie sheet.  Using finger or wooden spoon handle, made indentation into the center of each ball.  Bake for ten minutes.  Fill each cookie with red currant jelly.  When all are filled, put back into oven and bake for 2 minutes.  Cool and serve.  Yield:  3 dozen thumbprints.

    3rd Place
    Amy Foster
    Ohiopyle, Fayette County

    Pineapple and Coconut Thumbprint Cookies
    • 2 1/4 cups flour   
    • 1 teaspoon baking soda
    • 1 cup butter 
    • 1 1/4 cups brown sugar
    • 1/4 cup white sugar 
    • 2 eggs
    • 1 3.4 ounce package instant vanilla pudding 
    • 1/2 tablespoon vanilla extract
    • Homemade pineapple preserves 
    • Coconut

    Cream butter, brown sugar, and white sugar.  Beat in vanilla pudding until smooth.  Stir in eggs and vanilla.  Blend in the flour and baking soda.  Roll cookies into balls of approximately 1-inch diameter, place thumbprint in center,
    roll the edges in coconut and place preserves in middle.  Bake at 350 degrees for 10 minutes.

    4th Place
    Mike Sherry
    Hegins, Schuylkill County

    Strawberry Thumbprint Cookie
    • 1/4 cups finely chopped pecans 
    • 1/2 cup butter, softened
    • 1 cup all-purpose flour 
    • 1/4 teaspoons salt
    • 1/2 teaspoon vanilla   
    • 1/4 cup brown sugar
    • 1 egg   
    • Strawberry Jam

    Preheat oven to 300 degrees.  Grease cookie sheet.  Separate egg, reserving egg white.  Cream butter, sugar and egg yolk.  Add vanilla, flour and salt, mixing well.  Shape dough into balls.  Roll in egg white, then pecans.  Place on cookie sheets about 2 inches apart.  Bake for 5 minutes.  Remove cookie from oven.  With thumb, dent each cookie.  Put jam in each thumb print.  Bake for another 8 minutes.

    5th Place
    Bonnie Billet
    Mount Wolf, York County

    Hawaiian Thumbprint Cookies
    • 1/4 cup shortening 
    • 1/4 cup butter, at room temperature
    • 1/4 cup brown sugar, packed 
    • 1 egg yolk (save egg whites)
    • 1/2 teaspoon vanilla
    Sift together and stir in:
    • 1 cup sifted all-purpose flour
    • 1/2 teaspoon salt
    • Stir in 1 tablespoon ground almonds

    Mix butter, shortening, sugar, yolk and vanilla until fluffy.  Add flour mixture.  Blend with wooden spoon until combined.  Preheat oven to 375 degrees.  Roll into 1-inch balls.  Dip in slightly beaten egg whites with 1 tablespoon of water, and then roll in chopped coconut (1 cup or more).  Place about 1 inch apart on ungreased baking sheet and press thumb into center of each.  Fill indentations with pineapple jam.  Bake for 10 to 12 minutes or until lightly golden.  Cool on pans for 2 to 3 minutes, then transfer to wire racks to cool.  Makes about 2 dozen.