Semolina Thumbprint Cookies

This tasty little cookie is a perfect afternoon treat to serve with tea.

  • Prep time: 10 min
  • Makes: 2-1/2 dozen cookies
  • Cook time: 12 min

Nutritional Information


  • Calories
  • Fat
    12 g
  • Cholesterol
    38 mg
  • Carbohydrates
    107 g
  • Dietary Fibre
    4 g
  • Protein
    41 g


1/2 cup / 125 ml margarine
2/3 cup / 150 ml granulated sugar
1/4 cup / 50 g Naturegg Omega Plus cracked eggs, well shaken
1 tsp / 5 ml vanilla
1 3/4 cup / 425 ml pasta flour
pinch salt
2 tbsp / 30 ml Naturegg Simply Egg Whites, well shaken
1/4 cup / 50 ml ground almonds
3/4 cup / 175 ml grape jelly


  1. Preheat oven to 350°F (180°C). In large bowl, cream margarine with sugar until light. Beat in eggs and vanilla. Stir in flour and salt until well combined.

  2. Roll dough into small balls. Brush with egg whites and sprinkle with almonds. Use the end of a wooden spoon to make a depression in middle of each cookie and place on greased baking sheets.

  3. Bake for about 12 minutes or until golden. Cool slightly and fill centres with jelly.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Whipping

A French meringue is the most familiar, granulated sugar is gradually added to egg whites while whipping until a stiff peak is formed.

Gluten Free Angel Food Cake

View recipe

Lemon Snackin' Cake

View recipe
See all recipes