Butter and Jam Thumbprints

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I make these for Christmas every year, and they are always a hit. I make with strawberry or blackberry preserves and sprinkle them with some powdered sugar when they are cool. Definitely would recommend this recipe.

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Since these called BUTTER and jam thumbprints, they are very buttery but very good. We made these for the first time yesterday, well I am making more today (and making them a little smaller. My 5 year old daughter has the "perfect" size thumb for the indent- and she enjoys helping.

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I tripled this recipe, but cut the butter to 3.5 sticks and I used butter with salt. Then I used 1/2"tsp of salt. I baked them for 8 minutes, took them out, used a water bottle lid to make indentation and used my homemade seedless raspberry jam on some.Then I baked them for 6 more minutes. I also used my homemade hot fudge on some and orange marmalade on some others...My kids say these are the best cookies I have ever made. I agree with them...

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I don't understand why this recipe is rated 5 stars. I am not a novice baker and have to agree with the negative reviews for this recipe. The cookies are too buttery and spread a lot. I could tell it might be buttery when I was done mixing the dough but decided to bake them anyways. I've made Emeril's raspberry lemon thumbprints recipe also on this site several times now and have never had any issues with those cookies.
Also, if you have to edit the recipe 5 ways til Sunday (make the indentation halfway into baking, refrigerate the dough first, don't roll in sugar, etc, then maybe you shouldn't rate the original recipe so high. Clearly, the original recipe is flawed and needs edits so don't pad the ratings. Will not be making these again and will stick to Emeril's tried and true recipe.

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I followed this recipe down to the T (even baking them for 15 minutes and they turned out really good! They are very buttery and very delicious! I ended up with less than 2 dozen cookies (22 cookies to be exact I think I've made the balls slightly bigger and a few others bigger than the rest. I used the two tips from JJ2011 by using a water bottle cap to do the indentation in the cookie as it gives a uniform shape and I also stirred the blackberry preserve until it was runny and piped it through a Ziplock bag, both worked really well! I will be making these again soon!

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Good...I rolled them in red and green colored sugar for Christmas and filled with raspberry all-fruit.

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I love butter cookies but these were way too buttery tasting for me. They are good, but not what I expected.

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These cookies are delicious, though I deducted a star as I feel it is unnecessary to roll them in sugar.

Here's a tip for making the jelly well- a water bottle or soda bottle cap works perfectly and gives you uniform wells. Also, put your jelly in a pastry or Ziploc bag, massage it a little so there are no big lumps, and snip the corner to easily fill the wells. It's way easier than a spoon or knife.

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This is a fantastic cookie - light and crisp, delicious!! This will become a holiday tradition in my family!

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These cookies were delicious! I used my hands to mix the ingredients and edited the part where dough was to be rolled in sugar. The dough was pretty sweet, and I felt that adding more sugar would be too much for my taste. Glad that I did not because when they came out of the oven, they were pretty sweet. My choice for jam was cherry. Easy, fast and ready in approximately 17 minutes. YUM!