Jam Thumbprint Cookies by Beth Carpenter

Posted on Posted in November 2018 Newsletter

These are always a favorite with my family. Apricot jam is pretty for a Thanksgiving cookie, and I like to use raspberry jam for Christmas. Pecans are my go-to nut, but almonds also work well.


Jam Thumbprint Cookie Recipe:

2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups flour
2 egg whites, beaten
1/2 cup nuts, chopped fine
1/2 cup jam

Preheat oven to 350°.  Spray cookie sheets with cooking spray. Cream butter and sugar with mixer. Add egg yolks and vanilla. Beat until smooth. Add flour and mix until blended. Roll dough into 1″ balls. (If dough is hard to handle, chill 1 hour before rolling into balls.)

Beat egg whites with a fork until foamy. Roll dough balls in egg white and then in finely chopped nuts. Set on cookie sheet 1 inch apart. Press thumb into the center of each cookie to flatten slightly and form a depression. Bake for 10-12 minutes or until lightly brown. If centers have puffed during baking, use the handle of a wooden spoon to shape the dip in the middle.

While cookies are still slightly warm, drop jam into the center of each cookie to fill the depression. Let cool before serving. (If you plan to make ahead and freeze, wait until thawed to fill with jam.)