Jam Thumbprint Cookies

Filling jam thumbprint cookies with sweet summer jams from the farmer's market is delightful, just as much as enjoying them during the holidays with rich, festive jams. Each season brings its own unique flavors that make these cookies a delight all year round.

Course Dessert

Cuisine American

Keyword Jam Thumbprint Cookies

Prep Time 20

Cook Time 12

Chilling 1

Total Time 1 32

Servings cookies

Calories 125kcal

Author Cathy Pollak

Equipment

Ingredients

2 cups all-purpose flour spooned and leveled
1/4 tsp. table salt
1/2 cup confectioners' sugar more for dusting
3/4 cup unsalted butter, cold and cut into cubes
1 tsp. vanilla extract
1/4 tsp. almond extract
2 large egg yolks
1/4 cup apricot jam
1/4 cup raspberry jam

Instructions

Place a sieve over a large mixing bowl and sift in the flour, salt, and confectioners' sugar. Mix to combine.
2 cups all-purpose flour, 1/4 tsp. table salt, 1/2 cup confectioners' sugar
Add the cubed, cold butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.
3/4 cup unsalted butter, cold and cut into cubes
Add the vanilla extract, almond extract, and egg yolks, then use a knife to cut the ingredients together.
1 tsp. vanilla extract, 1/4 tsp. almond extract, 2 large egg yolks
Tip the dough out onto a lightly floured surface. Use your hands to briefly knead the dough until it comes together into a smooth ball.
Return the ball of dough to the mixing bowl, cover with plastic wrap, and refrigerate for one hour.
When ready to bake the cookies, preheat the oven to 350ºF and line two cookie sheets with parchment paper.
Remove the cookie dough from the fridge. Scoop out 1-tablespoon portions of dough and roll them into balls.
Place the balls on the lined cookie sheets, leaving some space between them. Use your thumb to make an indent in each.
Fill the indents in the cookies with jam, alternating between apricot and raspberry.
1/4 cup apricot jam, 1/4 cup raspberry jam
Bake in the preheated oven for 12 minutes, or until the edges are very pale brown and feel set. Remove from the oven and let cool on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely.
Dust the cookies with confectioners' sugar before serving.

Notes

For optimal outcomes when preparing these jam thumbprint cookies, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition