22 October 2015

Jam Thumbprint Cookies

Jam Thumbprint Cookies / www.delightfulrepast.com

Doesn't everyone have fond memories of jam thumbprint cookies? And those of us who grew up with British baking also remember jam tarts. These cookies are much like jam tarts, only less fiddly to make, even with the optional added step of rolling the dough balls in egg whites and nuts. I like to make half with nuts and half without.

Filled with red jam, they look quite festive and make a colorful addition to the tea table. I made these with blackberry jam, which lacks the jewel-like appearance of the red jams, but it tastes really good. The jam firms up as they bake, so the cookies actually stack quite well if, for example, you wanted to fill a tin with them for gifting. And they can be frozen for up to a month.

They're really good with apricot preserves, too, but the preserves need to be heated (to thin), strained and cooled first. They go splendidly with a cup of tea which, as you probably know, is a must for anything I bake. What cookies will you be baking?


Jam Thumbprint Cookies / www.delightfulrepast.com


Jam Thumbprint Cookies

(Makes 3 dozen)

2 cups (10 ounces/283 grams) unbleached all-purpose flour
1/4 teaspoon salt
8 ounces (227 grams) unsalted butter, room temperature
1/3 cup sugar
1/4 cup dark brown sugar
2 large eggs, separated
1 1/2 teaspoons vanilla extract
3 tablespoons jam (redcurrant, raspberry or strawberry, etc)
Optional: 3/4 cup very finely chopped walnuts or pecans (for half) 

1 Preheat oven to 350F/180C/Gas4. Line a large baking sheet (I do half at a time on a heavy-duty half-sheet pan) with baking parchment. In small bowl, whisk together flour and salt to "sift." (And, no, there is no baking powder or baking soda in this recipe.)

2 In the bowl of a stand mixer fitted with the flat beater, cream butter and sugars* on medium speed for 2 minutes, or until very light and fluffy. Add egg yolks and vanilla extract; beat on medium speed for 1 minute. On low speed, mix in the flour, beating until just combined. Cover and chill for 1 hour.

* Tip: Be sure there are no hard lumps of brown sugar that go unmixed because they will be visible in the finished cookie and spoil its appearance.

3 Using a #60 scoop, scoop dough onto baking sheet. Then go back and roll each scoop into a smooth ball. For the nut-coated* option, roll each ball first in slightly beaten (until frothy) egg whites, then in chopped nuts. Place 3 inches apart on baking sheet.

Note: You will get precisely 36 cookies if you use a #60 scoop, packed and leveled.

* Of course, you could probably achieve the same crunchification by simply mixing the nuts into the dough. But then what you do with those egg whites?!

4 With thumb (I use the end of the handle of a wooden honey dipper dipped in flour each time), make an indentation in the top of each cookie about 1/2 inch wide and 1/2 inch deep. Carefully spoon 1/4 teaspoon of jam into each indentation.

5 Bake for about 15 to 17 minutes, or until edges are lightly browned. Cool on wire racks. Store in airtight container at room temperature for up to 1 week. May be frozen for up to 1 month.


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32 comments:

Thomas "Sully" Sullivan said...

Blackberry…ah, such sublime instincts you have – or are they reflexes? Yes, blackberry supplies just the right sweetness and mellowness to go with this “thumbprint” (never heard that term before but it’s apt). What cookies am I baking? Whatever is left after I’m done eating dough. Last batch I baked (this week) was a grand total of one cookie. Can’t understand it. I had a pound of chocolate chip cookie dough on hand, but by the time the oven heated up there was only enough there for one cookie. I did add a pecan…

ZipZip said...

What will I be baking? Why, thumbprint cookies, of course. They are traditional year-round cookies in our family. You can also shape the dough into logs, run a ditch down the center, fill it with jam, and after baking and partial cooling, cut the long into slices.

We will bake molasses crinkles (with sorghum from near here instead of molasses), cutout cookies, Oblaten, and block gingerbread, an antique sort of super-spicy, long-keeping cookie.

Very best,
Natalie in Ky

Jean | DelightfulRepast.com said...

Well, Sully, you might just have to dip the dough balls in jam since you're a cookie-dough-eater. There are only two types of people in the world: those who eat cookie dough and those who do not!

Jean | DelightfulRepast.com said...

Natalie, good to hear from you! That sounds like a wonderful assortment of cookies -- though I'll have to look up Oblaten as I've not heard of that one. I'm sure I'd like all of them!

Cranberry Morning said...

They're so pretty! Of course I favor the ones with nuts, but all look delicious and look like they'd melt in my mouth! They're ones I should add to my Christmas list, to go along with spritz and English toffee.

Jean | DelightfulRepast.com said...

Thanks! Wow, Judy, "great minds" and all that -- I was just looking at your blog and commenting at the very same time you were at mine! Mr. Delightful especially likes the ones with nuts. It's been a gazillion years since I've made spritz cookies -- thanks for the reminder!

Big Rigs 'n Lil' Cookies said...

Your cookies look absolutely perfect. I hadn't yet felt any urge to start holiday baking or even thinking about it. That's all changed down after thinking about filling up a tin with these lovely cookies!

Jean | DelightfulRepast.com said...

Aaaww, thanks, Big Rigs! I had made a batch to freeze as well, but they quickly disappeared!

Angie Schneider said...

wow...and wow again...Jean, these jam filled cookies are almost too pretty to eat. And you are so right, they are not only delicious, also very festive.

Jean | DelightfulRepast.com said...

Thank you so much, Angie! I like that they're not overly sweet.

Sandi@ Rose Chintz Cottage said...

Hi Jean,
I have never made these with nuts but I have made birds nest cookies which are similar with the nuts. They do look pretty either way and are delightful to nibble on with one's tea. Thanks for sharing your recipe and have a wonderful weekend.

Autumn blessings,
Sandi

Jean | DelightfulRepast.com said...

Sandi, thank you! I'm having a cup of tea right now, but no cookies. :-( I hope you have a wonderful weekend, too!

Jacquelineand.... said...

Perfect timing! I was thinking about what kind of cookies to make for the Great Scot's lunchbox next week.

Bernideen said...

Those look wonderful Jean! Perfect in fact and so glad you shared!

Jean | DelightfulRepast.com said...

That's super, Jacqueline! Let me know how he likes them.

Jean | DelightfulRepast.com said...

Thanks, Bernideen! (Not sure why they look so dark in the second picture.)

Ruth W said...

Thos look just delicious! I have always enjoyed them at tea, and yours look wonderful! Thanks so much for linking to Tuesday Cuppa Tea!
Ruth

Jean | DelightfulRepast.com said...

Ruth, thank you! Love checking out the tea posts!

Rachel said...

Jean, you had me at thumbprints. The blackberry is not something I've ever thought to try, but it looks heavenly! I'm not baking anything at the moment, but in a few weeks, I'm hoping to attempt some butter cookies with some beautiful antique cookie stamps I recently bought. You seem to have a handle on the biscuit style cookies... If you see a wailing "halllllllllp!!!" from me in the next month, you'll know why ;-)

Thanks so much for linking to Momma Told Me. I always look forward to seeing what you've been working on! Hopefully we'll see you again next week!
:-)
Rachel

Margaret-whiteangel said...

They look delicious..

Jean | DelightfulRepast.com said...

Rachel, thank you so much! You and Jen do a fabulous job with the link party. Feel free to holler for "halllllp" any time! If there's something I don't know in the kitchen, I'll be happy to research it or go in the kitchen and figure it out!

Jean | DelightfulRepast.com said...

Thanks, Margaret. And they're easy. You can mix them up one day and make them the next day if you want to.

Amy at love made my home said...

Scrummy!!! xx

Jean | DelightfulRepast.com said...

Thanks, Amy! (I've always loved that word: scrummy.)

Carol Preibis said...

Hello Jean, This reminds me of my Aunt's Christmas Wreath Cookies. I'd like to share that post and recipe: http://www.ahhthesimplelife.com/christmas-wreath-cookies/

You could probably turn your recipe into Christmas wreaths too!

Wishing you well, Carol

Jean | DelightfulRepast.com said...

Thanks, Carol! I love that you have your Aunt Tollie's recipe card. Such things are treasures. Looks like she was of the 'fill with jam after baking' school, while I'm of the 'jam *before* baking.' It's all good!

Lea Ann (Cooking On The Ranch) said...

Beautiful. Each season when I see these cookies I always think I should make them for the holidays. And I never had. You have inspired me to make a better effort. So pretty.

Jean | DelightfulRepast.com said...

Thank you, Lea Ann! I think you'll find they're a lot less fiddly to make than a lot of other "pretty" cookies.

Sippity Sup said...

Lovely! Not too sweet and just lovely. GREG

Jean | DelightfulRepast.com said...

Greg, thank you for the 'lovely' comment!

Karen Kerr said...

Those look so amazing!

Jean | DelightfulRepast.com said...

Thanks, Karen!

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