Thumbprint Jam Cookies. In a large bowl, whisk together flour, baking powder, and salt. Use your favorite jam to fill them, or use different flavors for a variety. Sometimes the simplest cookies are the best, and to me, jam thumbprint cookies are all about enjoying a simple buttery shortbread with the sweetness of a quality berry jam. These cookies are adapted from an Ina Garten recipe that my friend Jess introduced me to in college. Ina's recipe is slightly different, most notably in that the cookies.
Jam Thumbprint Cookies Thumbprint cookies are one of the easiest and most delicious cookies to make!
Using a delicious jam, like the ones from Good Good jams, only helps!
In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy.
You can have Thumbprint Jam Cookies using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Thumbprint Jam Cookies
- It's 1 cup of all purpose flour.
- You need 2 tbsp of cornflour.
- You need 1/2 cup of unsalted butter (room temperature).
- You need 1/2 cup of powder sugar.
- You need 1/2 tsp of Vanilla extract.
- It's 1/4 tsp of salt.
- Prepare 1/3 cup of jam/jellies (blueberry, mixed fruit).
Gradually beat in enough flour to form a smooth dough. Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool. Separately, sift together the flour and salt.
Thumbprint Jam Cookies step by step
- Preheat oven at 180 °C. Line baking tray with parchment paper..
- Sift the flour, cornflour and salt in a mixing bowl..
- Cream together butter and castor sugar in another bowl. Keep beating until the mixture is light and creamy..
- Add vanill extract and mix well..
- Now add dry ingredients (in 2 btches) into wet, scrapping down the bowl in between until well mixed. Gently bring the dough together. Do not knead..
- Shape the dough in 1 inch ball. Make indentation in the centre of cookie using your thumb or back of rounded 1/4 tsp..
- Fill it with jam. Do not overfill it..
- Bake for 13-15 minutes or just untill the edges are golden brown..
- Let it stand on cookie sheet for a minute and then transfer to cooling rack and cool completely..
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. The cookie base is a tender, sweet, and buttery shortbread cookie and it's made fancy (and pretty) by the addition of a bit of jam to the center right before cooking. I love the cooked jam in the middle! Not only is it pretty, but it tastes amazing too.