Thumbprint Jam Cookies
Thumbprint Jam Cookies are great for the busy baker!
Is it me or is this year passing by at lightning speed? I swear it was January last week. I find myself over scheduled most days. What, with working, blogging, and running our online record store with my husband, sometimes I feel like I am spinning out of control. Today I wanted to bake something easy. The first recipe I came to in my recipe box was our Thumbprint Jam Cookies.
These Cookies are no fuss. The shortbread recipe is so easy to whip up quickly. I top them with homemade or the best quality jam or jelly. I like using a few different jams or jellys to give variety and to make an excellent presentation. I often buy the sample size jellies because I get the variety I’m looking for, and I’ll use the entire jar, so I don’t have those annoying little jars in the refrigerator forever. I also like to play around with the flavor of the shortbread. Sometimes I’ll omit the almond extract and replace it with orange extract or something similar. I also have become obsessed with baking emulsions! My preferred brand is Princess Cake and Cookie Emulsion. I think it gives a professional bakery flavor.
No matter how busy you are, these quick, impressive cookies will fit into your schedule.
Thumb Print Jam Cookies
These little cookies pack a big punch. A buttery cookie base filled with tangy sweet jam.
Ingredients
- 1 Cup Butter, softened
- 2/3 Cup Sugar
- 1 Egg Yolk
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 1/4 Cups All-purpose Flour
- 1/2 Teaspoon Salt
- 7 Ounces Jam
Sweet Drizzle
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Milk add more if needed
Instructions
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Preheat oven to 375 degrees. Line baking sheet with parchment paper.
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Beat butter and sugar in an electric mixer on medium-high until fluffy, about three minutes. Beat in egg yolk and vanilla and almond extracts. Add flour and salt and mix until the dough comes together in a ball.
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Roll dough into 1 inch balls and arrange on the prepared cookie sheet and flatten balls slightly with your thumb, leaving an indentation in the center.
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Bake cookies for 8-10 minutes or until bottoms are starting to brown. Remove the baking sheet from the oven, If the indentations are not deep enough, push them back down with the back of a teaspoon.
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Fill each indentation with a 1/2 teaspoon of jam, Bake for an addition 2-3 minutes or until the cookies are golden.
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Transfer cookies to a wire rack to cool.
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Meanwhile, prepare drizzle by adding milk to powdered sugar. Add additional milk to thin if needed.
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Once cookies are cooled, using a teaspoon, drizzle glaze over cookies.