Butter and Jam Thumbprints

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Loved this recipe It was really easy. My 4 year old help make them she had so much fun rolling the dough in the sugar. We used raspberry jam and black berry they came out great so glad I found this recipe .

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Normally, I'm too lazy to write reviews but this recipe was too good to pass up. I followed the directions to a T, and they came out perfectly. I used red raspberry preserves. They were crispy on the outside and soft and chewy on the inside. I will definitely be making these again!

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I loved this recipe, I made it with my 12 year old daughter and we took them to a christmas dinner. Everyone asked for the recipe. It was a big hit. No one said no to them :

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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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Very easy and very good!

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

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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.