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Classic Thumbprint Cookies

Prep Time: 40 Minute(s)
Cook Time: 13 Minute(s)
Yield: 4 dozen


  • 1/2 cup butter, softened
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 cup firmly packed brown sugar
  • 3 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups finely chopped pecans or walnuts
  • 1/2 cup Smucker’s® Natural Strawberry Fruit Spread, or any flavor Smucker's® Natural Fruit Spread


  1. HEAT oven to 350°F. Beat butter, shortening and brown sugar in large bowl with mixer on high speed until light and fluffy. Add egg yolks, vanilla and salt. Beat until blended. Gradually add flour, mixing until blended.
  2. PLACE pecans in small bowl. Roll dough into 48 (1-inch) balls. Roll in pecans to coat. Place on baking sheets, about 2 inches apart. Using your index finger, make a round indentation in top center of each ball of dough.
  3. BAKE 8 minutes. Remove from oven. Reshape center indentations, as necessary. Spoon 1/2 teaspoon fruit spread into each indentation. Bake an additional 3 to 5 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheets to wire rack to cool completely.

Nutrition Facts

Serving Size (1 cookie), Calories 120 (Calories from Fat 70), Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 15mg, Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 6g), Protein 1g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

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