Thumbprint Cookies
From Personal recipes, 1960
Makes 2 dozen cookies.
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1652Calories
16 gProtein
151 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories1652 kcal
Protein16 g
Carbohydrates151 g
Fiber0 g
Sugars54 g
Total Fat111 g
Saturated Fat26 g
Monounsaturated Fat43 g
Polyunsaturated Fat29 g
Omega-32 g
Cholesterol0 mg
Sodium606 mg
Potassium247 mg
Calcium71 mg
Iron7.5 mg
Magnesium39 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K55 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline1.5 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 14. The excerpt below is the record exactly as published.
THUMBPRINT COOKIES Mix together thoroughly: 1/2 c. soft shortening 1 egg yolk 1/4 c. brown sugar 1/2 tsp. vanilla Sift together and Stir in: t 1c. sifted flour 1/4 tsp. salt of Roll into 1 inch ban dip in slightly beaten egg white, and then in 1 cup finely ypped Filbert nuts
Cook this with the app: pantry check, scaling, and the assistant.