Thumb Print Butter Cookies

The other day I wanted something sweet and Dana suggested those little sugar cookies with jam in the middle. Then it hit me, I had a ton of Strawberry Jam in the freezer from when my parents visited. This would be the perfect combination. Strawberry Jam Cookies. Check out the Strawberry Jam post for some super simple freezer jam.

In a mixing bowl or bowl of your stand mixer, cream together the sugar and butter. Make sure that the butter is at room temperature or this is really gonna get messy.

Separate two eggs to get the egg yolks. Save the egg whites in a freezer safe dish and freeze them. Save them for egg white omelets or whenever you need some egg whites. Just thaw in the refrigerator over night before you need them. Add the egg yolks and vanilla to the butter mixture. Mix until combined.

Slowly add the flour and salt until the ingredients are just combined. Once combined place the dough into the refrigerator and let it set up for at least 30 minutes.

Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper. Portion the dough into tablespoon sized balls. Place the balls on the sheet pan and press your thumb into them. This will make the indent for the jam and give the cookies their name. I used a 1 1/2 inch ring to make sure that all of the cookies came out round. This is not necessary, but helps out when you want perfectly round uniform cookies.

This makes about 2 dozen cookies.

Once you have all of the cookies made fill them with a teaspoon of your favorite jam. I prefer strawberry but Dana really enjoys apricot. Personal preference, I will not judge.

Place the sheet pan in the middle rack of the oven and cook at 350 degrees for 12-15 minutes. Cook until the cookies are slightly firm and slightly starting to brown. Allow the cookies to cool on the pan until firm and then transfer to wire rack to completely cool.

These cookies were excellent.

They are perfectly balanced.

— Rex

Thumbprint Butter Cookies

Easy butter cookies with jam filling. Buttery shortbread-style cookies topped with strawberry, apricot, or your favorite jam.

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 24 cookies

Ingredients Method Notes

Ingredients

  

• 1 cup butter room temperature
• 1/2 cup sugar
• 2 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3/4 cup preserves or jam strawberry or apricot recommended

Method

 

1. In a mixing bowl or stand mixer, cream together the sugar and butter until light and fluffy. Make sure butter is at room temperature.
2. Separate two eggs to get the egg yolks. Add the egg yolks and vanilla to the butter mixture and mix until combined.
3. Slowly add the flour and salt until the ingredients are just combined.
4. Place the dough into the refrigerator and let it set up for at least 30 minutes.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Line a sheet pan with parchment paper.
7. Portion the dough into tablespoon sized balls and place on the sheet pan.
8. Press your thumb into each ball to make an indent for the jam.
9. Fill each indented cookie with a teaspoon of your favorite jam.
10. Place the sheet pan in the middle rack of the oven and bake at 350 degrees for 12-15 minutes.
11. Bake until the cookies are slightly firm and slightly starting to brown.
12. Allow the cookies to cool on the pan until firm, then transfer to a wire rack to completely cool.

Notes

Recipe adapted from Simply Recipes. You can use a 1.5 inch ring to make perfectly round uniform cookies if desired. Save the egg whites in a freezer-safe dish for later use in omelets or other recipes. This recipe makes about 24 cookies.