Jam Thumbprint Cookies

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

(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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Jean