Jam Thumbprint Cookies Recipes

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BUTTER AND JAM THUMBPRINTS



Butter and Jam Thumbprints image

Provided by Food Network Kitchen

Categories     dessert

Time 1h8m

Yield about 24 to 30 cookies

Number Of Ingredients 8

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Whisk the flour, baking powder and salt together in a bowl.
  • In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
  • Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
  • Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
  • Store cookies in a tightly sealed container for up to 5 days.

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 10

1-1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1/3 cup sweetened shredded coconut
1 large egg
1 tablespoon water
1/3 cup apricot or red raspberry preserves
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 32 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Steps:

  • Preheat the oven to 350 degrees F.
  • In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

JAM THUMBPRINTS



Jam Thumbprints image

Delicious and attractive little cookies, with a thumb indentation filled with preserves. Fill with different colored preserves for an interesting presentation.

Provided by Esther Kenagy

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 9

⅔ cup butter
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
2 egg whites, lightly beaten
¾ cup finely chopped walnuts
⅓ cup strawberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets, or line with parchment paper.
  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, vanilla, and salt. Gradually mix in flour.
  • Shape dough into 3/4 inch balls. Dip in lightly beaten egg whites, then roll in finely chopped walnuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb.
  • Bake for 15 to 17 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with strawberry preserves.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 12.4 g, Cholesterol 30.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.6 g, Sodium 90.3 mg, Sugar 5.8 g

AUNT MAGGIE'S JAM THUMBPRINT COOKIES



Aunt Maggie's Jam Thumbprint Cookies image

Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 54

Number Of Ingredients 5

24 tablespoons (3 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
3 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup jam (any type)

Steps:

  • Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
  • Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
  • Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

PERFECT THUMBPRINT COOKIES



Perfect Thumbprint Cookies image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 50m

Yield 20

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
  • Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
  • To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
  • Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
  • Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
  • For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
  • Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.8 g, Cholesterol 22.5 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3 g, Sodium 33.2 mg, Sugar 15.1 g

JAM THUMBPRINT COOKIES



Jam Thumbprint Cookies image

Make and share this Jam Thumbprint Cookies recipe from Food.com.

Provided by L DJ3309

Categories     Dessert

Time 1h3m

Yield 84 cookies

Number Of Ingredients 9

2 cups butter, softened
1 1/3 cups sugar
1 teaspoon almond extract
4 cups all-purpose flour
1 cup peach jam or 1 cup raspberry jam
2 cups powdered sugar
1 -2 tablespoon rum
1/2 teaspoon almond extract
1/2 cup finely chopped almonds

Steps:

  • Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
  • Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Shape dough into 1-inch balls.
  • Place 2" apart on ungreased cookie sheets.
  • Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
  • Bake for 15 to 18 minutes til edges are lightly browned.
  • Let stand 1 minute; remove from cookie sheet.
  • Cool completely.
  • Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
  • Drizzle over cooled cookies; sprinkle with finely chopped almonds.

Nutrition Facts : Calories 98.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 35.6, Carbohydrate 13.2, Fiber 0.3, Sugar 7.4, Protein 0.9

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Top Asked Questions

What are JamJam thumbprint cookies?
Jam Thumbprint Cookie Recipe – these quick and easy, simple, old – fashioned thumbprint cookies, that are made from a few simple ingredients and have jam inside, are the Christmas cookies that mustn’t be forgotten.
How do you make cookie dough with a thumbprint?
Beat in egg and vanilla, then add dry ingredients in two batches until incorporated. Using a small cookie scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep.
How do you make jam balls with thumbprints?
Using a small cookie scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of jam.
How to make jam cookies with jam balls?
Directions. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. Bake cookies until...

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