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Jam Thumbprints Recipe

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Buttery, sweet cookie with a jelly filled center.
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Servings:
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Ingredients
  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (1 1/2 sticks) softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 lemon, zested
  • 1/3 cup raspberry, cherry or strawberry jam
Container:mixer, baking sheet
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • Preheat oven to 350°.
  • Line two baking sheets with parchment paper or use silpats.
  • Whisk flour, baking powder and salt together in a bowl.
  • In a mixer bowl, blend butter and sugar until fluffy.
  • Add lemon zest and beat in the egg and vanilla just until combined.
  • Slowly beat in the dry ingredients, mixing just until incorporated.
  • Scoop the dough into 1 inch balls with a cookie or ice cream scoop then each ball roll in sugar.
  • Place approximately 2 inches apart on a baking sheet.
  • Press a thumbprint into the middle of each. Don't push too deep or jelly will seep through the bottom.
  • Fill each print with approximately 3/4 teaspoon of jelly or jam.
  • Bake until the edges are golden brown, 15-18 minutes.
  • May rotate pans halfway through cooking time for even color.
  • Cool cookies slightly on the baking sheet, then transfer to a wire rack to cool completely.
  • Store in a seeled container for up to 5 days.
  • Freezes well.
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