Thumbprints Jam cookies

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

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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

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Hi, I'm Micheline

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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

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