Buttery Thumbprint Cookies with Jam

20161211_172135Day #4 Christmas Baking!

I have not had thumbprint cookies in many years, possibly since one year when I was about 10 and my father made mountains of cookies and candies for Christmas. So when I ran across this recipe on Pinterest, I had to make it, and they turned out wonderfully!

The cookie is a light, flaky butter cookie, and I used some high-end jam, since it’s been too many years since I made any of my own. The jam I used is from a BC fruit orchard called Summerland Sweets. It’s fantastic. And I do suggest using some “good” jam if you make these because the cookie base is so yummy, I wouldn’t want to use anything not perfect.


  • 1 cup salted butter, softened20161211_173427
  • ½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
  • 2 teaspoons pure vanilla extract
  • ¼ tsp table salt
  • 2 cups all purpose flour
  • ½ cup fruit preserves (I used blueberry and Strawberry)
  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don’t over mix.
  3. Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.
  4. Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
  5. When cookies are completely cooled, dust with confectioners’ sugar. Cookies can be kept in airtight container at room temp for a few days.

Made 30 cookies



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