Thumbprints Jam cookies

Please wait...
Impossible to resist these soft and crumbly cookies that melt in your mouth.

Share

Thumbprints Jam cookies

I have been making these cookies for several years. They are worthy of the finest pastries. You will need 2 cookie sheets to bake 20 cookies and you can freeze the dough.

portion20 cookies

Preparation30 minsCooking30 minsTotal1 hr

 113 g (1/2 cup) butter at room temperature
 50 g (1/4 cup) brown sugar
 1/4 tsp. salt
 1 egg yolk
 1/2 tsp. pure vanilla extract
 125 g (1 cup) all-purpose flour
 40 g (1/3 cup) walnuts or pecans, very finely chopped
 Jam of your choice

1

Set the oven rack in the center of the oven. Preheat the oven to 350°F(180°C ).

2

In the bowl of a stand mixer on medium speed or in a food processor, beat the butter, brown sugar, salt, egg yolk and vanilla until smooth. Scrape the bottom of the bowl once during this step.

3

Add the flour and mix until no fine particles remain at the bottom of the bowl. Remove the dough from the bowl and press with your hands to shape in a ball. If dough is too soft to shape into balls refrigerate for about 30 minutes.

4

Place walnuts in a small bowl.

5

Shape the dough into about 1 inch balls, coat with chopped walnuts and place on an ungreased cookie sheet, spacing them 2 inches apart.

6

Make a hole in the middle of each cookie with your thumb and then fill with jam using a teaspoon.

7

Bake for 15 Minutes, one sheet at a time. Let stand 3 Minutes, remove from pan with a thin spatula, place on a wire rack and let cool. It is normal for nuts to fall off during cooking.

8

Store in an airtight metal box preferably.

Ingredients

 113 g (1/2 cup) butter at room temperature
 50 g (1/4 cup) brown sugar
 1/4 tsp. salt
 1 egg yolk
 1/2 tsp. pure vanilla extract
 125 g (1 cup) all-purpose flour
 40 g (1/3 cup) walnuts or pecans, very finely chopped
 Jam of your choice

Directions

1

Set the oven rack in the center of the oven. Preheat the oven to 350°F(180°C ).

2

In the bowl of a stand mixer on medium speed or in a food processor, beat the butter, brown sugar, salt, egg yolk and vanilla until smooth. Scrape the bottom of the bowl once during this step.

3

Add the flour and mix until no fine particles remain at the bottom of the bowl. Remove the dough from the bowl and press with your hands to shape in a ball. If dough is too soft to shape into balls refrigerate for about 30 minutes.

4

Place walnuts in a small bowl.

5

Shape the dough into about 1 inch balls, coat with chopped walnuts and place on an ungreased cookie sheet, spacing them 2 inches apart.

6

Make a hole in the middle of each cookie with your thumb and then fill with jam using a teaspoon.

7

Bake for 15 Minutes, one sheet at a time. Let stand 3 Minutes, remove from pan with a thin spatula, place on a wire rack and let cool. It is normal for nuts to fall off during cooking.

8

Store in an airtight metal box preferably.

Thumbprint jam Cookies

Culinary inspirations in your email!

Subscribe to my Newsletter

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

One Response

  1. So nice to meet you, Micheline
    I am Lynne Mongrain. I was born in northern Quebec but my father was from Fort Coulonge.
    I think you live under my fridge because of the similar recipes you have published.
    Thanks, Lynne Mongrain Newman

Leave a Reply

Your email address will not be published. Required fields are marked *

You will certainly like ...

Tomato Pie

An ideal pie to prepare with fresh local tomatoes.

Cooking with Micheline