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Butter and Jam Thumbprints Recipe

Butter and Jam Thumbprints

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (160)

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Average Rating:

Total Reviews: 160

Showing 141-150 of 160

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  • on December 30, 2006

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    Some of the best cookies I have ever made for the holidays. So easy that I made another batch a few days later without breaking a sweat! They are very buttery and sweet. They come out so nice and even with the parchment paper. Best when eaten fresh because they do get a little crumbly after a few days. I added a little powdered sugar "BAM" after they cooled. Made a nice presentation on top of the festive red raspberry jam!

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  • on December 29, 2006

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    I made these cookies for Christmas this year and everyone loved them. They were moist and tender. The recipe said they could be kept in a container for up to 5 days. They never stood a chance the cookies didn't make it through the night. Thanks for a spectacular cookie.

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  • on December 28, 2006

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    These were so easy to make and SO good, you'll want to make two batches. Don't skip the parchment paper, it helps them to bake perfectly, along with rotating them mid-way in the oven. Definitely easy!

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  • on December 28, 2006

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    Very easy to make. I've tried a number of recipes for jam thumbprints and this is my favorite. Very buttery, great texture.

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  • on December 27, 2006

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    This cookie has a nice buttery flavor and is festive looking with strawberry jam in center. I used the end of a wooden spoon to make a "well" to hold the jam. I did not have parchment paper so just used alittle crisco or cooking spray (cannot remember which I used on the cookie sheet. After baking, I let them rest on the pan for about 30 to 60 seconds to "set" before I attempted to remove them from the pan. These cookies will be a regular feature on my holiday cookie tray.

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  • on December 26, 2006

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    These were easy, tender and delicious. These will become a part of tradition for my family.

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  • on December 24, 2006

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    like i said they really did taste great but they spread like mad...after i saw the first batch spread i placed the rest of the dough to chill in the fridge but they still spreda just as much. anyone have any tips? also a warning if you dont have a very non stick pan these suckers stick like glue (i forgot to spray my pan the first time since i have neither silicone or parchment here and i basically had to chistle them off. theyd be 4-5 stars if only i knew how to keep them from spreading so darn much.

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  • on December 23, 2006

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    I am not a baker, but found this recipe to be truely "easy". The cookies were buttery, light and fluffy; very tasty.

    As another poster also stated, I used a 1/2 measuring teaspoon in place of my thumb. I found this created a more uniform well for the jam. I filled the wells with 1/2 teaspoon of Strawberry Preserves. Press the sides lightly, using all 5 fingers, after you fill them to keep the cookie from flattening out when cooking them.

    Do yourself a favor and plan on making 2 batches before you start. They are so delicious the first batch will disappear in minutes :o

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  • on December 23, 2006

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    THE ONLY TWO PROBLEMS THAT I HAD WAS THE THUMB PRINT: BE CAREFUL WITH IT DO NOT PUSH DOWN ALL THE WAY OR YOUR FILLING WOULD RUN ONTO THE COOKIE SHEET FROM THE BOTTOM AND THE OTHER PROBLEM THAT I HAD ENCOUNTERED WAS NOT TO PUT A LOT OF FILLNG IN THE CENTER OR IT WOULD OVER FLOW WHEN BAKING AND IT WOULD MAKE A BIG MESS. BUT ON A GOOD NOTE THEY WERE GOOD AND LITE AND FLAVORFUL.

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  • on December 22, 2006

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    Very easy to make. They come out very light and fluffy!

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