Snow-topped jam thumbprint cookie recipe (1990)

1990s, Vintage advertisements, Vintage Christmas, Vintage dessert recipes

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Snow-topped thumbprint cookies with a hint of maple (1990)

Aunt Jemima is one sweet cookie. If you love the rich taste of Aunt Jemima syrup, we’d like to tempt you into giving a sweet twist to your holiday baking… our own special recipes, created with Aunt Jemima syrup.

Just imagine what our sweet maple flavor will do for your holiday cookies — like these snow-topped thumbprint cookies. Mmmm… If the thought melts in your mouth, just grab any bottle of Aunt Jemima syrup off your shelf. You’ll be richly rewarded.

ALSO SEE: Pepperidge Farm remembers: See 50 of their classic cakes, cookies, breads, turnovers & other treats from years ago

Snow-topped jam thumbprint cookies

Yield: 42

Prep Time: 20 minutes

Cook Time: 11 minutes

Additional Time: 10 minutes

Total Time: 41 minutes

Ingredients

2/3 cup Aunt Jemima syrup
1/2 cup margarine, softened
3 ounces cream cheese, softened
1 egg
2 cups all-purpose flour
1-1/3 cups chopped nuts
1 teaspoon baking powder
1/4 salt (optional)
1/3 cup fruit preserves

Instructions

Heat oven to 350 (F).
Beat first 4 ingredients until smooth.
Add dry ingredients, mixing well.
Chill for 10 minutes.
Roll into 1-inch balls; place on ungreased cookie sheet.
Press center of each with thumb; fill with preserves.
Bake for 9 to 11 minutes or until edges are golden.
Cool completely.
Sprinkle with powdered sugar, if desired.
Store loosely covered.

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Nutrition Information:

Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 53mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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