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Jelly Thumbprint Cookies

Enjoy the taste of Hanukkah through this recipe that's been passed down from generation to generation.

By Rebecca Sahn, New York, New York

As appeared in

My grandmother taught my mom how to make these traditional cookies and now my mom is teaching me!


½   cup margarine1    cup all-purpose flour
¼   cup packed light brown sugar¼   teaspoon salt
1    large egg, separated¼   cup seedless red raspberry jam
½   teaspoon vanilla extract 


1. Preheat oven to 375° F.

2. In large bowl, with mixer at medium speed, beat margarine, brown sugar, egg yolk and vanilla until light and creamy.

3. At low speed add flour and salt and mix until evenly moistened.

4. With hand, press dough together to form a ball. Shape dough by rounded teaspoon into 1-inch balls.

5. Place balls, 1 inch apart, on ungreased large cookie sheet.

6. Bake cookies 5 minutes.

7. Working quickly, remove cookie sheet from oven and with end of wooden spoon, make small indentation in center of each ball.

8. Return to oven and bake cookies 8 minutes longer or until lightly browned.

9. Transfer cookies to wire rack to cool completely. Repeat with remaining balls.

10. When cookies are cool, fill each indentation with a rounded 1/4 teaspoon jam. If not serving right away, allow jam to set, then store cookies, with waxed paper in between layers, in tightly covered container for up to a week.

Makes up to 3 1/2 dozen cookies.

Nutritional Information:  Calories: 120; Fat: 7g; Cholesterol: 15mg; Sodium: 160mg; Total Carbohydrates: 14g; Dietary Fiber: 0g; Sugars: 7g; Protein: 1g. Serving size: 3 cookies

Don't miss Rebecca's inspiring story about celebrating Hanukkah with her family.


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