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Thumbprint Cookies


16 oz Butter
8 oz Brown Sugar - packed
4 ea Egg Yolks
2 t Vanilla Extract
32 oz All Purpose Flour
1/4 t Salt
16 oz Lyons Preserves or Jellies of your choice

(Red Raspberry, Strawberry, Peach, Apricot, Blackberry)

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Beat softened butter and brown sugar until combined. Beat in egg yolks and vanilla and slowly add all the flour and salt. Cover and chill for 1 hour. Roll into logs and cut in 1 inch sections. Roll sections
in palms to make into a ball. Use thumb to make indentation. If desired brush with beaten egg and roll in nuts or sugar. Fill thumbprint with Lyons Preserves or Jelly.

Bake at 375° for 10 to 15 minutes.

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