Christmas Fingerprint Cookies are always on the Turner family household repertoire for the Holidays.
These delicious cookies take a little work & time, but the effort is definitely worth it because once tasted, they won’t be forgotten. This is the first time I’m sharing this Christmas recipe.
Fingerprint cookies are another family favorite, and they are so very pretty when they’re done. These tender, buttery cookies are filled with preserves.
How to Bake Christmas Fingerprint Cookies:
This recipe yields about 2 dozen cookies. Be sure to lightly grease cookie sheets & bake on the middle rack, one sheet at a time.
Type: Cookie Recipe
Serve with: coffee, tea or milk
Prep Time: 20 min
Chill time: 2 hrs
Bake Time: 11 – 15 min
Yields: 2 dozen cookies
- 1/2 cup butter – softened
- 1/4 cup brown sugar – packed
- 1 large egg – separated
- 1 1/4 cups all purpose flour
- 1/2 cup nuts – preferably pecans; finely chopped
- raspberry jam or jelly – a firm variety
- 1/2 cup icing sugar
- 2 1/2 tsp fresh lemon juice
- Cream butter until light yellow in color.
- Add brown sugar & cream until fluffy.
- Beat in the egg yolk.
- Add flour. Then, bunch together particles of dough forming a large ball.
- Chill very well in the refrigerator.
- Divide dough into 2 pieces, equal in size. Shape each half into a 1 inch diameter roll, working on a lightly floured board.
- Place rolls beside each other, and cut crosswise into 3/4 – 1 inch pieces.
- Shape each piece into a ball, and dip into slightly beaten egg white. Roll in ground up nuts.
- Using your hands, reshape again, so that the nuts stick to the dough. Press nuts in gently.
- Place on lightly greased cookie sheets.
- Using your index finger, which you have dipped into flour, press finger into the center of each cookie.
- Fill up the indentations with firm raspberry jam or jelly.
- Bake 1 cookie sheet at a time on the middle rack at 350 degrees F for 11 – 15 min, or until light golden browned.
- Remove cookie sheets from the oven & allow to cool for 3 min. Then, gently transfer cookies from the sheets to cooling racks.
- Combine icing sugar with lemon juice, and mix until all the lumps dissolve.
- Place a dab of the lemon juice mixture on top of the jam in the center of each cookie.
- When dry & nicely firm, store cookies in a sealed container, placed in a cool, dry location. * Tip: Each layer of cookies should be separated with waxed paper or parchment.
This recipe can easily be doubled to create larger batches yielding up to 4 dozen cookies.
I hope you enjoy these Christmas Fingerprint Cookies as much as we, at our house, have done over the years!
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I hope you enjoy this Christmas Recipe on Cooking with Kimberly. Until next time…
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