Jam Thumbprint Cookies

Total Time:
2 hr 15 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
25 min

Yield:
32 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.


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4.7 400
It's hard not to follow such a simple recipe. I skipped the added salt and used chopped pecans, not coconut, and used two sticks of sweet butter and one salted). At first I split the batter into thirds and kept what I wasn't using in the refrigerator, but it was too hard to work cold, so after the first batch, I kept the batter out of the fridge. I rolled the batter into a long roll and sliced that into sections and rolled them into balls. It made things much easier. As for the size of the cookies, I can't imagine how big they would have been if I rolled 1-1/2 inch balls. Mine were about an inch, maybe smaller, and instead of the 32 cookie yield listed in the recipe above, I came out with closer to 80! (My back is killing me.) I can't imagine what other people did to not get good results. I don't know how much of a difference it makes to sift the flour before measuring it. That seems like the only possible error one could make. Oh, yeah. They're delicious! item not reviewed by moderator and published
I made something similar with my mom as a kid in the 1960's with some minor differences. We rolled them in beaten egg whites (no yolks) then coconut, and baked them part way before putting the indentations in. I'd like to find the recipe for the ones we made--I lost or misplaced the 3x5 recipe card my father typed up for my mom. We also put in red & green Maraschino cherries cut in half, or Hershey's Kisses. Our Polish neighbors next door (my mother was Slavic and father was Polish), always sent over a plate of Christmas cookies on Christmas Day after they had their extended family lunch, with many, many varieties--probably at least 10--and her thumbprint cookies were much smaller and had preserves in the prints but finely chopped nuts instead of coconut. I always looked forward to her Brandy Balls and Russian Rocks--similar to Snowballs, Mexican Wedding Cake cookies, etc. She also made some crescent-shaped. item not reviewed by moderator and published
Complete failure. I did everything correctly, however with 11 minutes still on the clock, they were flatter than a pancake and just about to burn. item not reviewed by moderator and published
I separated dough into two rectangles and wrapped in plastic. After the 30 min chill time, I took one package out and cut into 15 squares. Made it easier to roll and slightly flatten and get all the cookies the same size. Once all the first half of dough was done and on the cooling rack, I brought out the second dough package. I don't like to cook more than one sheet of cookies at a time. I cooked mine for 26 minutes. Yum, great recipe. Cookies kinda big...might make them smaller next time. item not reviewed by moderator and published
These cookies are DELICIOUS!!! I made per your recipe and had no problems. I did separate the dough into three pieces and wrapped in Plastic wrap before refrigerating and only took out one of three at a time. I transferred the chilled dough to a cutting board and used a small ice cream/meatball scoop to cut the dough and provide consistent size of the cookies. I also used the small side of a melon ball scoop to make the indentation for the jam. I will make these often. They look so pretty and taste yummy! Thank you very much for this recipe and for your wonderful program! item not reviewed by moderator and published
The cookies tasted good. They were a little too buttery and crumbly for me. Can you just incorporate the coconut in the dough and avoid rolling them in the egg wash and coconut at the end? item not reviewed by moderator and published
These were frustrating to make because I was one of the unfortunate people who ended up with crumbly dough. I knew prior to chilling the dough that it was going to be a problem but it was too late since I followed the recipe and added all the flour. I was able to squeeze the dough into ball shape but it would not stay together for indenting yet was stuck to my fingers. I had to repeatedly go to the sink to rinse my hands, I tried different ways to make the indentation using a floured finger or utensil then tried dipping fingers with water. None of which were very successful. The cookies did somewhat resembled the picture and even though I had such trouble with these I still have to give them 5 stars because they taste out of this world delicious. Next time I will hold back on the flour to check the consistency. item not reviewed by moderator and published
This is one of THE BEST cookie recipes I've ever made. Everybody loves them... even those who don't particularly care for coconut. We've found that fruit preserves and marmalade work best - or thick jam. The thinner the jam, the more likely it will run during the baking process. Fruit preserves we have used with success: strawberry, peach, raspberry, pineapple, apricot-mango, and orange marmalade. Keep the fruit filling chilled in the fridge until you're ready to fill the cookie dough. Thanks Ina! This is definitely a 5-Star recipe!! item not reviewed by moderator and published
I am very happy with the results from this recipe. The cookies taste delicious and are very pretty. I followed the recipe exactly and even weighed the dough (not like me.) The efforts were well worth the little extra effort. I am sending this out to family for Easter. Thanks, Ina. Another guarantee goodness. :) item not reviewed by moderator and published
When I make these I always use different flavors of Sunfresh Freezer Jam. They are soooo good! item not reviewed by moderator and published
Was your butter at room temp (not melted)? That is the only thing I could imagine could have been wrong. Try again, they really are delicious. item not reviewed by moderator and published
It could be your cookie sheets. I have pyrex which are great. I also use pampered chef jelly roll pans that make them turn out flat. Maybe more flour was needed to make the dough more dry. item not reviewed by moderator and published

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