These are one of my very favorites. Grandma used to make them, and Mom too. They’re called thimble cookies because of the dint in the centre which a thimble is perfect for making. I never make a single batch – you can double this recipe. Use different jams in some of them for variety – I like raspberry and apricot.

Thimble Cookies

Joan Donogh
Traditionally the indent in the top of the cookie would be made with a thimble.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15


  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 egg white
  • 3/4 cup chopped walnuts
  • 1/2 cup jam or jelly


  • Preheat oven to 350 degrees F.
  • Cream butter, add sugar and beat until fluffy. Add egg yolk, and beat well. Stir in vanilla.
  • Add flour and stir until combined.
  • Roll mixture into balls the size of a walnut. Roll balls in unbeaten egg white, then in chopped walnuts.
  • Make a dint in the top of each cookie and place on a greased cookie sheet, and bake 5 minutes.
  • Remove and redint the tops of the cookies, then continue baking until done - another 5-10 minutes. They should be slightly brown.
  • Fill the dints with a teaspoon of jam or jelly while they are hot, and remove to a rack or plate to cool.



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