Happy Canada Day! I always get a bit homesick when it comes to Canada Day, but it is the start of a pretty darn good week. Tomorrow is my wedding anniversary and I’m always sure to get fireworks on the 4th down here. Not too shabby. I wanted to bake something Canadian in honour of my homeland. I was really jonesing for a butter tart but honestly I don’t have any butter. So cookies it is!

I dug back out the Laura Secord Canadian Cookbook and saw what was to be had. I had just made strawberry jam so these thimble cookies sounded perfect. What’s pretty neat about them is that they are rolled in nuts. I didn’t bother adding the egg yolk, or egg white to keep the nuts in place, the batter (made with margarine) was sticky enough to keep them stuck.

Thimble Cookie Recipe

Serving Size: Makes 3-4 dozen

Thimble Cookie Recipe


  • 1/2 cup butter (margarine)
  • 1/3 cup granulated sugar
  • 1 egg yolk (omit)
  • 1/2 teaspoon almond flavouring
  • 1 cup all purpose flour
  • Dip in:
  • 1 slightly beaten egg white
  • Roll in:
  • 1 cup finely chopped nuts


  1. Preheat oven to 325˚ F, Grease a baking sheet lightly.
  2. Cream together, butter (margarine), sugar. Add egg yolk (optional) and flavouring.
  3. Stir in flour. If necessary, chill dough. Shape into small balls.
  4. Place about 1 inch apart on prepared baking sheet. Make a depression in center of each
  5. Bake in 325˚ oven for 5 minutes. Deepen depression, if necessary. Bake an additional 8 to 10 minutes, or until set.
  6. Cool and fill depressions with jelly or jam.


Thumbprint cookies, thimble cookies or Swedish tea rings -- by whatever name you know them, it does not influence their tender goodness. pg 125 The Laura Secord Canadian Cookbook