Thimble Sugar Cookies

This is a tried and true (and very delicious) cookie recipe from my Dad's cousin Edith. It's so easy to make, and makes a lovely presentation, too. I'm making a couple of batches for Christmas this year. Good thing that they're not all for me! I'd weigh a ton! I've seen a similar recipe with a Christmas twist, using gumdrops in the centre instead of jam. I use seeded raspberry jam when I cook them. Here it is! Enjoy

Thimble Sugar Cookies (Thumbprint cookies)


2 cups sugar
1 cup margarine or butter
4 eggs
1 teaspoon vanilla extract
4 tablespoons water
1 teaspoon baking soda
2 teaspoons creme of tartar
4 cups flour
Jam (your favourite flavour.. I use raspberry)


Preheat oven to 375 Degrees F.


Use a stand mixer to blend the sugar and margarine (or butter) until smooth. Add the 4 eggs, one at a time (and keeping the blender going), then add vanilla and water. In a separate bowl, combine the baking soda, creme of tartar and flour. Slowly pour flour mixture into liquid mixture and beat on medium until mixture is all combined, stopping the mixer periodically to scrape down the sides of the bowl.


Drop by teaspoonfuls onto a cookie sheet that has been lined with parchment paper. Place cookies about 2" apart as they will spread. Wet your finger and press a small indentation into each cookie. Fill indentation with a small amount of jam.


Bake in oven for 12-15 minutes and keep checking after 10 minutes as you only want them a little browned on top and not burnt on the bottom. Let cool on cookie sheet for a few minutes then place on a cookie rack to cook completely.


Makes 3-4 dozen, depending on the size you like to make them.


Enjoy!