NOW (December 18, 2018) – My grandma passed away in August of 2017. This is my second Christmas season making these cookies and knowing that we’ll not be giving any to here. It’s a little bittersweet for all us. But it’s definitely a tradition we will not be giving up any time soon. Now, we just make them in her honor instead of as her gift.
If you’re looking for a quick, last-minute gift idea, check out my Cookies for Christmas eBook. It includes 30 cookie recipes and it’s formatted in recipe card style with 2 “cards” per page. This makes it perfect to print out and cut into booklet size. Then punch a hole in the top corner, tie with ribbon or secure with a ring, and add on to any (or every!) gift you are giving. It’s especially perfect when combined with a homemade cookie gift. There are also 4 blank cards where you can add some of your favorite, personal cookie recipes. Check it out here!
THEN (December 23, 2009) – 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.
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.
4. Once cooled, lightly dust cookies with powdered sugar, if desired.