Photo: Butter and Jam Thumbprints Recipe
Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 159 reviews
By zinger227
NY
on March 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By bratcn
Brunswick, OH
on December 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Mernyone
on December 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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...
Read all 159 reviews