Jam Thumbprint Cookies
User Reviews
5
Jam Thumbprint Cookies
Description
Jam Thumbprint Cookies start with creaming softened butter, granulated sugar, and brown sugar until fluffy, then mixing in egg and vanilla. The dry ingredients including flour, baking soda, and salt are incorporated to form a dough that is chilled to firm it up for easier handling. The dough balls are spaced well apart and a thumbprint indentation is made in each to hold raspberry, strawberry, or other favorite jam.
The cookies bake until light with just-set edges and retain a soft center. The jam filling adds a burst of sweetness contrasting the rich, buttery cookie. The thumbprint ensures a centered pocket of jam that does not spread too thin. The texture remains tender yet sturdy enough to hold the jam without cracking.
After baking, cookies can be dusted with powdered sugar if desired. These cookies pair well with tea or coffee and make charming gifts or additions to a cookie platter.
Ingredients
- 1 cup butter softened, unsalted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup jam (your choice)
- powdered sugar for dusting
Instructions
- Place the softened butter, granulated sugar and brown sugar in the large. Beat with a hand held or standing mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, then beat for a couple of minutes until combined.
- Add the in the dry ingredients. Beat until well blended.
- Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
- Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.
- Preheat the oven to 375 degrees. Roll the dough into 1 inch balls. Place the balls of dough 3 inches apart on 2 sheets pan lined with silicon baking mats or parchment paper. Use your thumb to make an indentation in the middle of each cookie. Make sure not to crack the cookie dough when you are making your thumbprint. Fill each cookie with 1/2 teaspoon of jam.
- Place the baking trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm.
- Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 24 | |
| Calories | 163kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 43mg | 2% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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