Carrie’s Thimble Cookies

December 21, 2010


Next up for our Christmas Cookie Recipe Exchange is Carrie‘s Thimble Cookies. Here’s what she has to say about them, “As a child one of the best parts of the Christmas season was looking forward to the baked goodies my grandma would bring by our house.  My mom did her own baking, but somehow Gram found time to bring so many more varieties – my favorite of which was Thimble cookies.  When I saw her drive up in her little green car and begin carrying in the Christmas tins my little heart skipped a beat.  She would set them on the table where I carefully lifted lid after lid until setting my eyes on layer upon layer of the jam-filled centers.  To this day it is the first cookie I bake at holiday time…and even throughout the year!  They are a delight with a hot cup of tea – and the perfect melt in your mouth cookie for any time of day.  I hope you enjoy!” That’s such a sweet story!

 Carrie‘s Thimble Cookies 
1/2C   butter
1/4C   brown sugar
2         eggs
1C      sifted flour (I used my gluten-free flour blend listed here)
Strawberry or Raspberry Jam
Crushed walnuts, corn flakes or coconut

Cream butter.
Gradually work in the sugar.
Add one beaten egg plus one yolk and beat well.  Be sure to reserve the other egg white.
Stir the flour into the egg/sugar/butter mixture and roll into small balls.
One by one dip each ball into the remaining egg white and roll into the walnuts, corn flakes or coconut.
Place on parchment lined cookie sheets.
Press down the center of each with a floured thimble (as I kid I used my thumb).
Bake for 5 minutes in pre-heated 300 degree oven.
After 5 minutes remove and once again gently press down centers that may have risen.
Place cookies back in oven for an additional 10 to 15 minutes before removing from oven.
Upon removing and while still hot, fill the centers with the jelly of your choice.

yum yum yum! My mom just made some very similar to these and I can’t wait to try them!