Best Jam Thumbprint Cookies Recipes

JAM THUMBPRINT COOKIES

Steps:

• 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.

AUNT MAGGIE'S JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
• Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
• Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

JAM THUMBPRINT COOKIES

Steps:

• In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

JAM FILLED THUMBPRINT COOKIES

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.
• Beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of bowl with a rubber spatula. Beat in egg yolks and vanilla extract. Reduce mixer speed and add flour and salt and mix until just incorporated.
• Form dough into 1-inch balls and arrange on prepared baking sheet. Using your thumb, flatten balls slightly to make an indentation in the center of each cookie. Bake cookies for 8-10 minutes or until bottoms are just golden.
• Remove baking sheet from oven. Fill each indentation with a heaping 1/2 teaspoon of jam. Bake for an additional 5 to 6 minutes, or until the edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

MRS. FIELDS THUMBPRINT JAM COOKIES

Steps:

• Preheat oven to 300*F.
• In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
• In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.

PARMESAN THUMBPRINT COOKIES WITH TOMATO-TART CHERRY JAM

Steps:

• To make the jam, heat the olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring often, until tender and aromatic but not browned, 2 to 3 minutes. Stir in the tomato, dried cherries, water, thyme, and salt and continue cooking until the cherries are plumped and the tomatoes are soft, about 10 minutes, stirring occasionally. Let cool, then puree the jam in the food processor, adding a bit more water as needed to achieve a texture a bit thinner than applesauce. Set aside.
• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Combine the flour and Parmesan cheese in a food processor and pulse until the cheese is finely ground and well blended with the flour. Add the butter and cream cheese and pulse just until a cohesive dough forms, scraping down the sides as needed; avoid overmixing.
• Form the dough into 24 balls about 1 1/4 inches in diameter and set them on the baking sheet about 1 inch apart. Press your thumb into the center of each ball to make an indentation (it's normal for the edges to crack a bit, but you can gently pinch together any particularly large cracks). Fill each indentation with some of the jam, about 1/2 teaspoon each.
• Bake the cookies until firm and nicely browned around the edges, 30 to 35 minutes. Because this dough is a bit dense, be sure the cookies are thoroughly cooked, beyond just a light golden brown. If you pull them out too soon they may still be a bit underdone in the center. You can always snag one from the tray and break it in two to check-a snack for the cook.
• Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Arrange the cookies on a platter for serving, or store in an airtight container for up to 2 days.

JAM AND OATMEAL THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F Line w baking sheets with parchment paper.
• Beat first 4 ingredients together in mixing bowl. Add remaining ingredients and mix to combine.
• Drop by tablespoonful onto prepared baking sheets. Using the tip of a wooden spoon or a small thumb, gently make an indentation in the cookie, making sure that the sides and bottom remain intact. Squeeze about 1/2 teaspoons of the spread into each cookie.
• Bake in preheated oven 11-13 minutes, or until cookie is brown and jam is set.
• Cool 10 minutes, then transfer to racks.

RASPBERRY ORANGE JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream together butter, sugar, salt and orange zest. Sift in flour and mix until just combined.
• Roll one inch balls of dough and place on a ungreesed cookie sheet. Make a small hole in the center of each ball using your thumb or finger. Fill with jam and bake for 10 to 12 minutes or until golden brown around the edges.
• In a small bowl mix together orange juice and powdered sugar. Drizzle onto the cooled cookies and let dry.
• Enjoy!

JAM THUMBPRINT COOKIES

Steps:

• Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
• Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
• Preheat oven to 350 degrees F.
• Shape dough into 1-inch balls.
• Place 2" apart on ungreased cookie sheets.
• Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
• Bake for 15 to 18 minutes til edges are lightly browned.
• Let stand 1 minute; remove from cookie sheet.
• Cool completely.
• Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
• Drizzle over cooled cookies; sprinkle with finely chopped almonds.

THE KIND DIET THUMBPRINT JAM COOKIES - ALICIA SILVERSTONE RECIPE

Steps:

• Combine the rolled oats and almonds in a blender or food processor and process until this is the consistency of flour.
• Pour into a large bowl and add the spelt flour.
• Combine the oil with the maple syrup and brown rice syrup. Mix well.
• Combine the wet and dry ingredients and mix well.
• Make 1-inch sized balls with your hands [you can use some oil on your palms, if needed] and press flat onto a lightly oiled cookie sheet.
• Make an indentation with your thumb into the center of each cookie.
• Fill each cookie with a teaspoonful of jam.
• Bake at 350 degrees for 15 minutes.
• NOTE: Tiptree makes the best jams - with the purest ingredients -- the raspberry seedless is awesome, the morello cherry jam, all of them really - amazon.com has them online.
• Also, you could substitute any nut flour or gluten-free flour [pamela's pancake and baking mix is widely accepted as one of the best - also available on amazon.com].

JELLY & JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Grease cookie sheets.
• Separate egg, reserving egg white.
• Cream margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls.
• Roll in egg white, then nuts.
• Place on cookie sheets about 2 inches apart.
• Bake for 5 minutes.
• Remove cookies from oven.
• With thumb, dent each cookie.
• Put jelly or preserves in each thumbprint.
• Bake for another 8 minutes.

NO-BAKE GRANOLA JAM THUMBPRINT COOKIES

Steps:

• In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in medium bowl. Set aside.
• In 2-quart heavy saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Remove from heat; stir in vanilla.
• Pour syrup mixture over granola. Stir until well combined. Let cool 5 minutes. Shape mixture into 14 balls. Place each ball on cooking parchment paper-lined cookie sheet. Flatten ball slightly and press thumb into center of each ball to make indentation. Spoon jam in indentation of each cookie. Top with almond slice.

JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
• Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
• In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
• Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
• Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.

JAM-FILLED THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
• Stir in flour until just combined.
• Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
• Bake tarts for 12-13 minutes, until cookies just start to brown.
• Cool on a wire rack.

JAM THUMBPRINT COOKIES INA GARTEN

Steps:

• Cookies

JAM THUMBPRINT COOKIES

Steps:

• In the bowl of a stand mixer, cream the butter and sugar. Scrape the seeds from the vanilla bean and add to the butter/sugar mixture (Chef's tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla taste). Continue to mix on low/medium speed for 1 minute, then add the egg. When the egg is just combined, add the salt/baking soda into the flour and slowly add the dry ingredients to the wet, just to combine. Place the dough between two layers of parchment paper and roll out to ½-inch thickness. Chill for 1 hour. Heat oven to 350 degrees F.
• Take the chilled dough and cut out shapes using a 2-inch round cookie cutter. Roll out the leftover dough and cut more cookies until there is no dough left. Roll the cookies into balls, place on a cookie sheet lined with parchment paper and using the back of a measuring spoon, make an indent in the middle. Spoon a small amount of jam into the well of the cookie and bake about 10 minutes.
• Cookies are done when they're golden brown with bubbly jam. Cool a few minutes, then sprinkle with powdered sugar and serve.

AUNT MAGGIE'S JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
• Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
• Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

NO BAKE JAM THUMBPRINT COOKIES

Steps:

• In a small food processor, pulse the dates a few times to get them chopped up a little. Then, add the cashews, coconut oil, water, dates and vanilla and grind for 2-3 minutes, until a thick (but still slightly granular) paste forms. Finally, add the sea salt and oats and pulse until combined and the "dough" is all stuck together. Use a small cookie scoop to scoop the dough (pack it into the scoop tightly) into balls, using your hands to carefully pack the dough ball even more together then pressing an indentation into the middle for the jam. Place each cookie onto a cookie sheet covered with a piece of parchment. Place the molded cookies in the fridge for 2 hrs (or covered with plastic wrap overnight) to set up.
• Make the Jam
• In a small food processor, combine the berries, water and dates. Blend until almost smooth (a few small chunks is just fine). Then add the chia seed and pulse a few times. Add 1 tsp. of jam to each cookie then let them refrigerate for another hour. Enjoy!