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.
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By Chef #184960
The Colony, TX
on June 17, 2013
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I have been making this recipe for Christmas for several years. They are always a favorite. I've noticed that while always delicious sometimes they are better than other times. Today I made them and it was the best batch ever. Very tender and they held their shape. I left the butter out over night to soften. It's the middle of June in Texas. The butter was very soft. I almost didn't use it. At Christmas I use my big mixer but didn't feel like taking it out. I used the whip attachment for my electric mixer and whipped the overly softened butter and sugar on high the full 5 minutes. I believe these 2 things are what made the difference.
Another hint to make them extra special, roll them in sparkling sugar crystals before baking and when out of the oven sprinkle some on the hot jam. This makes them easier to stack when giving as gifts.
By zinger227
NY
on March 03, 2013
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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.
By bratcn
Brunswick, OH
on December 28, 2012
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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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