Jam Thumbprints are a holiday staple on my family’s dessert buffet. I use a variety of fillings: apricot jam, raspberry or strawberry preserves, lemon curd and chocolate buttercream. Pssst, I prefer the apricot jam, but don’t be swayed by my opinion, unless, well, you like to eat the best, like me. 😉 These cookies are insanely easy to make, so I hope you’ll give this recipe a try, it’s the first of twelve to kick off my first blog series, 12 Days of Cookies. Enjoy! 🙂
Yields: about 42 cookies
2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 1/2 cups all purpose flour
2 egg whites, slightly beaten
1 cup finely chopped walnuts (optional)
1/2 cup jams or frosting – apricot jam, strawberry or raspberry preserves, lemon curd, chocolate frosting
Beat butter with an electric mixer with beaters or a stand mixer fitted with a paddle attachment on medium to high speed for 30 seconds. Add sugar, beat until combined. Scrape down bowl. Beat in egg yolks and vanilla until combined. Beat in flour, scraping down sides of bowl as needed until dough begins to come together. Cover bowl with plastic wrap and chill for an hour.
Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in egg white, then in walnuts (nuts optional). Place one inch apart on a parchment paper or Silpat lined baking sheet. Press your thumb into the center of each ball. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a cooling rack and let cool. Fill centers with desired jam, preserves or frosting.