Jam Thumbprint Cookies

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I saved the best for last. These cookies are my most requested. Every year for the past 5 years or so, my grandma has requested a big batch of apricot jam thumbprint cookies from me. She’s probably the only person whose gift I have decided on a year in advance!

They’re a hit at our house too. The kids just love the jam-filled centers. The cookies are rich, flaky and not too sweet. The jam adds just the right amount of sweetness.

While I usually only make these cookies at Christmastime (because seriously, my waistline doesn’t need to have these around more than once a year), they definitely would work for any other occasion too.

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Jam Thumbprint Cookies

  • 1 c. butter, softened
  • 1/2 c. sugar
  • 2 egg yolks
  • 1 t. vanilla
  • 1/2 t. salt
  • 2 c. flour
  • Strawberry, raspberry and/or apricot jam or preserves
  • 1/2 c. powdered sugar, optional

1. Beat butter and sugar together until creamy. Lightly whisk the egg yolks and add to the mixing bowl. Add vanilla and salt and mix until combined. Slowly add the flour and mix well.

2. For each cookie, roll slightly more than a teaspoon of dough into a ball. Place on a baking sheet, make an indentation in the center with you thumb and add a dollop of jam or preserves. Repeat until done.

3. Bake at 350 degrees for 10 to 12 minutes. Cool on a wire rack.

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4. Once cooled, lightly dust cookies with powdered sugar, if desired.

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Comments

  1. Kristi says:

    I found your website from a link on a blog I frequent and am working my way through your archives for meals. For my holiday baking I tried three cookie recipes you highlighted and still can’t decide if I like the coffee and cream dreams, the candy cane snowballs, or the “just like Starbucks” molasses cookies best.
    Thanks for a place to stop by in my own “stolen moments!”

  2. Kristi says:

    By the way, I started that comment to say that these jam cookies are also really good with green mint jelly. My grandma always made them for Christmas!

  3. Bette says:

    I used Bumbleberry Jam in ours… Yummo!!!

  4. Michelle says:

    These look wonderful! Can’t wait to try them! Oh, by the way, I made your special macaroni and cheese and your yeast pull apart rolls for our Christmas Eve dinner today. I had made the mac and cheese for Thanksgiving (at two separate meals with two sets of family, and it was such a hit it was requested for Christmas)and I have made your pull apart rolls many times. I used part of the dough to make the breakfast bread for this morning as well. Thanks for all of your help, today and all year long! Merry Christmas to you and yours!

  5. Audrey says:

    I too love the apricot filling. I’ve tried these with different doughs and each dough gives them a little different flavor.

  6. titus says:

    You know, I recently tried peanut butter cookies with a grape jam center and they were AWESOME. I would love to try strawberry.

  7. Ralph Newton says:

    Can anyone give me an approximate yield/number of cookies this recipe makes.
    I can’t seem to find any thumbrint recipe, that gives me a yield. I understand how much batter you spoon out will effect yield. I make a sesame cookie every year, and the yield each year is different, and I use a scoop that I level off.
    Thanks in advance.
    I also found a cooks.com recipe that adds the jam after the cookies come out of the oven. When my mom made them, she added the jam before going in the oven. Sometimes the jam got a little chewy. I haven’t tried this yet, but I like the idea. I just worry that the cookies will get messy when stored, if the jam is too runny.

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