Thumbs Up Thumbprints

Chocolate and nuts star in this winning cookie combination. 


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 cup (1 stick) butter or margarine
  • 1 egg (yolk separated from white)
  • 1 teaspoon vanilla
  • 1/2 cup honey roasted peanuts, cashews or pecans
  • 18 foil-wrapped milk chocolate or white and chocolate striped candies, unwrapped


  1. Preheat oven to 350°F. Place flour and sugar in resealable, gallon-size plastic bag. Seal bag and shake to mix.

  2. On Cutting Board, cut butter into small pieces using Quikut Paring Knife; add to bag. Press air out of bag and seal. Mix butter into flour mixture by squeezing bag with your fingers until thoroughly combined. 

  3. To seperate egg yolk from white, place Egg Separator over rim of Small Batter Bowl. Crack egg shell on edge of Bowl; separate shell so egg drops into wire basket, allowing egg white to fall into Bowl. Drop yolk into bag along with vanilla; press air out and seal. Squeeze mixture in bag until thoroughly combined. 

  4. Lightly beat egg white with Stainless Whisk. Using Food Chopper, finely chop nuts. 

  5. For each cookie, use Small Scoop to measure a level scoopful of dough into your hand and roll into a ball. Dip each ball into beaten egg white then roll in nuts. Place balls 2 inches apart on Large Round Stone with Handles. Press your thumb deeply into the center of each ball. Throw away any leftover egg white or nuts. Place Stone in Oven-To-Table Rack

  6. Bake 16 minutes. Using Oven Mitts, remove Stone to Hot Pad/Trivet.

  7. Lightly press a chocolate candy in the center of each cookie. Let stand on Stone 3 minutes. Remove cookies to Stackable Cooling Rack with Mini-Serving Spatula. Cool completely. 


  • 1 1/2 dozen
      servings of 1 cookie

Cook's Tips:

You can use red or green maraschino cherries instead of the chocolate candies, if you like. 

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