Thimble Cookies

cookies thimble

These thimble cookies are a favorite for kids to help make and to eat!  Actually, adults like them as much as the children do.

Ever since I can remember, we’ve been making these cookies.  They’re called “thimble” because you put a dent about the size of a thimble in the middle of a round ball of dough.  To make that dent, you push a thimble into the dough ball or use your finger.  Fill the hole with strawberry jelly and bake.  How easy is that?!

My family has a tradition of getting as many family members (siblings, nieces, nephews, great-nieces and nephews, and cousins) together to make a day of baking cookies.  You can read about that in the story Cookie Cutter Christmas  that was posted just last week.

cookies thimble barb and orednforf

Here’s a picture of a cousin helping make these cookies.  My oldest sister Barbara is teaching her great-niece how to make the dough into small balls.  You can see one of those balls on the cookie tray between her arms.

On the table, you’ll also notice pint jars of homemade strawberry freezer jam.  That’s what we use to make these cookies.  Talk about scrumpdelicously good!

For this recipe, you will want to use real butter in addition to margarine.  The other ingredients you will need are flour, sugar,  egg yolks, and vanilla.  Oh yes, don’t forget the strawberry jam.

So grab yourself some kiddos and get to it!

thimble cookies

Thimble Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Easy to mix up and fun to make. Even small children can help roll these into balls.
Ingredients
  • 1 cup margarine
  • 1 cup butter
  • 1 cup sugar
  • 8 egg yolks
  • 4 cups flour
  • 2 teaspoons vanilla
Instructions
  1. Cream margarine, butter and sugar.
  2. Add egg yolks and beat thoroughly, adding vanilla.
  3. Gradually work in flour until blended.
  4. Shape into ball and put on ungreased cookie sheet.
  5. Press a hole into the middle with a thimble or your thumb.
  6. Fill the hole with strawberry jam.
  7. Bake at 325 on an ungreased cookie sheet.

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