Food Network
Home> Recipes> Quick and Easy>
Jam Thumbprints Recipe

Jam Thumbprints

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (233)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 233

Showing 41-50 of 233

Sort by:

Newest

  • on March 14, 2008

    Flag

    My famuily loves this cookie. I made it for the first time when it was on the 12 days of Christmas cookies and it's been a hit since.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 27, 2007

    Flag

    Honestly, this is the best cookie I've ever eaten. (I think it's all that butter! It a very rich, soft shortbread with jam with a nutty, coconut crunch. It reminds me of eating a scone with raspberry jam, but it's in cookie form.

    I made a few batches of these and the first batch was a little dry, but as many other people suggest, you just need to add a little moisture (or reduce the flour a bit. I added a bit of extra vanilla in my first batch and it worked fine. In my second batch, I ended up leaving it in the fridge for several hours which resulted in a huge rock of dough when it came out. I resolved this problem by just leaving it out on the counter for a few hours and it softened. Some of it was still a little too crumbly, but Ijust added a few drops of the egg wash to the dough as I went along and it came together perfectly.

    I weighed the dough for each cookie (1 ounce as suggested and I ended up with more cookies than the recipe suggests. For my second batch, I made the cookies half the size (1/2 ounce each and made the "thumbprints" as deep and high and possible and filled with extra jam. I thought the second batch was better because the cookie/jam ratio was a little more balanced for my taste.

    Try these--you will love them!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2007

    Flag

    I've made these 2 years running now and get nothing but compliments and WOWs from all my friends and co-workers. I add a Tablespoon of water or vodka to the mix to solve the "crumbliness" problem, and am careful to not put coconut on bottom. Make sure you don't crowd them - 12 per pan only or they won't cook properly and will be undercooked in the middle. I make 4-5 batches of dough at once and then bake them off over several days. They disappear faster than I can keep up with. Definitely a keeper and a repeat. Thanks Ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2007

    Flag

    These cookies are great! They taste even better the following day. The only down-fall is once youmake them you won't be able to stop eating them!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 23, 2007

    Flag

    These don't take a whole lot of time to make and they look and taste fabulous.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 23, 2007

    Flag

    My husband doesn't like coconut, but loved these cookies. I'm usually not a fan of cookies with jam, but I loved these as well. I did refrigerate the dough, but probably won't next time as it made the dough crumbly and the cookies cracked when I made the thumb prints. Once I started warming the dough up with my hands by rolling them longer they stopped cracking, so I think the refrigerating is probably unnecessary. I found that they only took 19 minutes to cook, and my oven is usually right on so definitely be careful that you don't overbake them.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 23, 2007

    Flag

    I've made all kinds of cookies before, but had never tried jam thumbprints until today. Boy, was I missing out. These are very buttery like shortbread. The mild coconut sweetness and zing of preserves puts these over the top. Ina doesn't get the "super star" treatment that some other Food Network faves receive, but she certainly deserves it. Thanks Contessa!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 23, 2007

    Flag

    Easy recipe. Nice buttery cookie. Also try rolling in nuts!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2007

    Flag

    These are an easy, tasty cookie... great for the holidays, or any time! Ina is the best!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2007

    Flag

    Followed the recipe. Problem...the cookies started to burn (on bottom after 13 minutes of the baking time, and were absolutely black on bottom before I noticed the situation.

    I took a fine grater and salvaged what I could...once I allowed the full 20 minutes of cooking time.

    Answers/Solution welcome.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 24 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.