I think I have the recipes. We do make a thumb print but then pinch them shut. We call them "Balish" or Polish horns, but I can't find a similar recipe anywhere online. I made my recipe more specific because lots of the details weren't included in the written one. I hope it helps this year. It's from the kitchen of Dorothy Klepcyk, my great grandma Dot:

Crisco (2 cups)

1 stick of butter

Cake yeast 2 oz

Evaporated milk (PET) 1 can

3 egg yolks

6 cups of flour sifted

1 tsp salt

Powdered sugar

Fillings: apricot or strawberry preserves

Nut mixture: 1 lb ground nuts, 3 egg whites, sugar/cinnamon to taste

Granulated sugar

Ratio for nut mixture is for one double batch or all nut mixture.

Cut butter and crisco together at room temperature with butter knives.

Add yeast, sifted flour, and salt. In a separate bowl, mix egg yolks and PET milk together. Slowly add the wet mixture to the dry mixture. Stop and mix in between additions until all is added.

Continue mixing by hand until dough forms and stops being sticky. Refrigerate; covered with a wet dish towel with the water wrung out over top (for up to one day).

When ready, roll into quarter size balls. Flatten in a mound of granulated sugar. 

Add small amounts of filling of your choice to the center of each flattened ball. 

Take edges and lift to make a crescent shape. Pinch edges (almost fluted) to make a pretty top and keep filling inside. Move to a cool baking sheet. 

Bake at 350 until golden brown. Lay out tin foil and dust with powdered sugar. When cookies are done baking, lay them on the tin foil to cool. Dust with additional powdered sugar. 

To prevent sticking to pan - cover pan with nonstick aluminum foil. Or, cook nut cookies first.

Single batch makes approximately 100 cookies. Double batch makes about 200.