Full disclosure. We don’t have a Netflix account, so when I got a couple requests to clone Meghan Markle’s trendy jam thumbprint cookies which she made on her Netflix cooking show, my first thought was to turn to the grandkids. Grandson Will and girlfriend Kenna were visiting, so Kenna pulled up the recipe on her Netflix account. 

I wasn’t surprised that Meghan’s recipe is similar to mine. Thumbprints are one of the most versatile, heirloom cookies to make, especially with the little ones. 

The difference? Hers has granulated and confectioners sugar while mine uses granulated only. And Meghan’s has a bit less flour. My dough needs to chill before baking, her’s does not. Also, mine can be left plain or rolled in nuts. 

Well, I made both, adapting Meghan’s slightly, and guess what? I was the only one who could detect a bit more buttery flavor in hers due to less flour and using 2 sugars instead of one.  Check the photo out – just by looking, you can’t tell there’s two kinds!

Rita’s thumbprints

Ingredients

1/2 cup butter, salted or not

1/2 cup granulated sugar plus more for rolling 

1-1/2 teaspoons vanilla 

1 large egg, separated – save white if you want to make almond thumbprints 

1-1/4 cups all-purpose flour

1 cup toasted, finely chopped almonds mixed with 2 tablespoons sugar (optional to make almond thumbprints)

Jam or jelly – about 1/2 cup or so

Instructions

Beat butter, sugar, vanilla, almond extract and egg yolk until fluffy. 

Blend in flour.  

Roll level teaspoons of dough into balls. 

Cover and chill several hours or overnight, then proceed with recipe for plain thumbprints or almond thumbprints.

Jam/jelly filled thumbprints

Preheat oven to 350.

Roll balls in sugar.

Place on parchment or sprayed cookie sheets 2” apart. 

Make indentations into each cookie with your thumb.

Fill each indentation with a little jam or jelly. 

Bake 13-16 minutes or so, until edges are light golden.
Cool on wire rack. 

Store, covered, at room temperature, for several days. 

Almond thumbprints 

Whisk egg white a bit to loosen up. 

Roll balls in egg white, then in toasted nuts/sugar mixture.

Follow instructions above for indentations, filling and baking.

Makes about 24.

Tip: Make pastel icing filled thumbprints. No real recipe – just make a simple confectioner’s sugar icing with either water or milk. Whisk together:

2 cups confectioner’s sugar

1  tablespoon vanilla

Water/milk – start with 2 tablespoons and go from there. Color as desired.

Meghan’s thumbprints (adapted slightly)

Ingredients

1/2 cup (1 stick) salted butter (if using unsalted, add 1/8 teaspoon salt)

1/4 cup granulated sugar (plus more for rolling if desired) 

1/4 cup confectioners’ sugar

1 teaspoon vanilla

1 large egg yolk

1 cup all-purpose flour

1/2 cup jam/jelly 

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a mixing bowl, beat butter and sugars until light and fluffy.  Add egg yolk (and salt if using) until combined.

Gradually add  flour, mixing until  soft dough forms. 

Roll it into small balls, about 1”.

Roll in sugar if desired.

Place on baking sheet 2” apart and press thumb (or back of spoon) into center of each.

Fill each indentation with a little jam or jelly.

Bake 12–15 minutes, or until edges are lightly golden.

Cool on wire rack.

Tip: You can make almond thumbprints from Meghan’s recipe, too.

Just roll balls in egg white, then in my toasted nut mixture, and proceed.