Jam filled thumbprint cookies are a classic gift where we come from, and they look fabulous on any cookie platter. The base cookie is a simple, buttery concoction that’s sweet, yet a little salty. It makes the perfect base for a variety of jams: peach, apricot, grape, or even something sour like raspberry. Feel free to experiment with even adding caramel or nutella! Keep reading below for this delicious recipe…
Thumbprint Cookies with Jam
(makes 40 cookies)
- 1 stick unsalted butter, room temperature
- 1/2 cup vegetable shortening
- 1/3 cup sugar
- 1/3 cup brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 6oz assorted jams
- Preheat the oven to 350F. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.
- Cream together the butter, shortening, sugar, and brown sugar with an electric mixer or by hand at medium speed for 2 minutes or until fluffy, scraping down the sides of the bowl. Add the egg yolks, vanilla and salt and beat until well combined. Reduce the mixer speed to low and gradually add the flour, mixing until well blended.
- Measure about 2 teaspoons dough for each cookie and roll into balls (alternatively, if you want them to look like the photo, add to a pastry bag with a decorative nozzle and pipe straight down to form the rounds about 1″ in size). Press down on the center of the rounds with your thumb (or on the tip of the dough if you used the decorative piping) to form shallow indentations.
- Bake the cookies for 10 minutes, then remove from the oven. Place about 1 teaspoon jam into the indentation of each cookie (press down with the back of a spoon if the indentation has risen out). Bake an additional 5 to 10 minutes, or until lightly browned. Remove from the oven and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool.
Recipe adapted fromLove and Olive OilSKM: below-content placeholder