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Butter and Jam Thumbprints

These cookies are so much fun to make! I love how you can make them different by adding different types of jam. For this batch of cookies, I made about half with strawberry jam and half with peach jam. I’ve made these cookies before, but I’ve never found a recipe to stick with. I will definitely be sticking with this recipe though. It’s called Butter and Jam Thumbprints, which came from the Food Network. I made these as a Christmas gift and they were a big hit. Next time I make these cookies, I would love to try them with raspberry jam. Here’s the recipe:

1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon fine salt
¾ cup unsalted butter (1 ½ sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
½ vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste, or 1
teaspoon pure vanilla extract
1/3 cup raspberry, cherry, or strawberry jam

Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder, and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2 inches apart onto the prepared baking sheets. Press a thumbprint into the center of each ball, about ½-inch deep. Fill each indentation with about ¾ teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking). Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.

*I got about 3 dozen cookies from this recipe.


One Response

  1. These sound good but I make Fancy Shortbread Cookies that can support the indentation and filling.
    My sister gave me the recipe about 30 years ago
    It requires only a few ingredients and melts in your mouth when eaten. There are so many coating variations, making each cookie a surprise.
    Here is the recipe:

    Fancy Shortbread Cookies

    1 1/2 cup softened Butter
    2 cups all purpose Flour
    1 cup Powdered Sugar
    1 cup Cornstarch
    1/4 – 1/2 tsp Salt

    Mix everything together and shape into 1″ balls.

    May be indented with your thumb and filled with jam, coated with egg white then rolled in coconut or finely crushed nuts. Indent or left in ball shape.

    Left plain, or with your palm, slightly flatten then add a candied red or green cherry quarter.

    Bake in a 350 degree oven for 20 minutes.

    (I use a plain metal cookie sheet so as not to allow cookie to darken too much)

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