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Butter and Jam Thumbprints Recipe

Butter and Jam Thumbprints

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (146)

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Average Rating:

Total Reviews: 146

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  • on January 08, 2012

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    Good biscuits. I do feel that that there's too much sugar in this recipe: based on experience I reduced the sugar to half a cup anyway, but even then they were quite a bit sweeter than the biscuits that I'd normally make. I'd say that you only need one-third of a cup of sugar.

    One other thing, relating to some reviewers' suggestion of making the print halfway through cooking. What that resulted in was the biscuit surface cracking when I made the thumbprint. I actually quite like that effect, but I doubt that was the purpose.

    So if you're having problems with the jam running to the edge, the important thing is to ensure that the indentation is sufficiently deep: rather than an actual "thumbprint", use your index finger to poke down vertically. Also, refrigerate the dough before baking so that it holds its form more.

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  • on December 30, 2011

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    Very easy and very good!

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  • on December 22, 2011

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    Definitely double or triple this recipe, doesn't make that many. I would add entire vanilla bean contents rather than half.

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  • on December 21, 2011

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    I just tried these cookies, they were delicious. I did follow the other suggestions of letting them bake for approximate 8 minutes, then make the thumb print and add the jam. Good idea!!! They came out wonderful!

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  • on December 20, 2011

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    These are yum diggity!!!! I used the blackberry and strawberry jam I had earlier in the year. This is a very easy and consistently good recipe! Love the sugar cookie taste and texture! They keep well in an airtight container. Crisp outside, tender inside!!!! YUM!

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  • on December 20, 2011

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    These cookies are excellent- just the right amount of sweetness. I used seedless raspberry preserves and they came out great!

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  • on December 19, 2011

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    Delicious! I would say double the recipe because they will be eaten before you serve them! So easy to make, I used the back of a 1/4 inch measuring spoon to make the indent and they came out so nice. The cookie by itself is buttery, light and the jam just makes it even better. I made some with strawberry jam and some with apricot preserves and they both were really good.

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  • on December 18, 2011

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    i just finished my first batch. Tthey turned just perfect. followed directions to a T. I made sure to make my thumbprint pretty deep so I didn't have ant problems with jelly leaking overboard. Make the balls one inch in size so the well is deep for the jelly. Loved these cookies, this is a keeper!

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  • on December 18, 2011

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    Dang - my cookies look terrible - they are too spread out, and the jam ran to the edges. I did not read the reviews. Next time I will probably add a little extra flour, chill the dough, and bake the cookies for half the time before adding the jam.

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  • on December 13, 2011

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    Super good cookie - great buttery flavor. I took the other reviewers advice and cooked them 1/2 way before adding the jam. They are a little fragile so they won't ship well - but who cares? We made a double recipe and it's a good thing! None left <sigh>

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