Thumbprint Cookies

Makes 24 cookies

Thumbprint cookies made with chutney for sharing. We love biting into thumbprint cookies to taste the filling. These little thumbprint cookies are so simple and fun to make. We couldn’t decide which chutney to use so we grabbed several of our favorites and made a few of each. They didn’t last long. Rich buttery cookie filled with chutney’s tart sweetness. We think you’ll love baking and sharing these delightful little gems.


  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 1/3 cup Locally Seasoned Chutney


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium until creamy.
  2. Add egg yolks, vanilla and salt. Beat until well combined. Turn mixer to low, gradually add flour. Beat until just combined. Do not overmix. Scrape down sides of bowl as needed.
  3. Scoop 1 TBSP dough at a time. Roll in your hands to make a smooth ball. Place on parchment line baking sheet. Press in the center with your thumb to make a well.
  4. Refrigerate for 1 hour. Preheat oven to 375° F. Line a second baking sheet with parchment. Split cold cookies between both sheets. Fill each with a scant teaspoon of Locally Seasoned Chutney.
  5. Bake one sheet at a time for 12 to 14 minutes or until edges are just turning brown. Keep the other sheet in the refrigerator until ready to bake. Allow to cool before serving. Keep in an airtight container in the refrigerator for up to a week.


Happy eating!

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