Delicious Jam Thumb print cookies made with shortbread cookie base and pear and cranberry blueberry jam.This is sponsored post I received product from St. Dalfour. However all the opinion are mine.
It is Christmas season, and that means it is the time for baking cookies and bread in my house. I am always in search of traditional Christmas cookies to bake. I have tried few of them earlier, like Linzer cookies ,Speculoos, Mexican wedding cookies/ Snow ball cookies, Dates mascarpone olive oil anise cookies, Snickerdoodles, Gingerbread Man and women and snow flakes, Gingersnaps, Chocolate-snickerdoodles, Eggnog Snickerdoodles, Cardamom Spritz Cookies Pfeffernusse-Peppernuts and Zimtsterne : cinnamon Star cookies. I want to add some more to this collection. Thus, I made this Jam Thumb Print Cookies, one of the traditional cookies you can easily put together with shortbread base and favorite jam.
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What is Thump print cookies?
Thumb print cookies are another classic for holiday season. Best part is that you can make it in so many ways. You can do chocolate thumbprints filled with Nutella, buttery thumbprints stuffed with jam, or even with a Hershey's kiss in the middle. The name comes from the way the cookies are prepared: you roll them into a ball, flatten them a bit, then press your thumb on the center to make a little hole that is then filled with something sweet.
Thumbprint cookies are also known as Hallongrotta/hallongrottor, which means "raspberry cave" in Swedish. They have also been called Polish tea cakes (Ciastka Zkoniserwil), and they are believed to have originated in the 19th century. It's unclear where they came from — some people say Poland, Sweden, or the Jewish communities of Eastern Europe — but they have remained a holiday staple.
How I made Jam Thumbprint Cookies?
Shortbread cookie base is not overly sweet, and perfectly marry jam’s sweetness. And are easy to put together. I have tried two way of filling the jam in cookies, first filling the jam and then baking it. With second batch I baked for first 10 minutes then filled the jam. I have found out that filling before baking gives more uniform cookie structure whereas other one gives little cracked structure. I also found the second a little hassle to work with. You need to remove it from the oven then fill and put it back. I used St. Dalfour Gourmet pear jam and St. Dalfour cranberry and blueberry jam to fill the cookies. The Gourmet pear jam are sweetened only with grape juice concentrate and contain no cane sugar. I like the part that both jam/fruit spread is sweetened by fruit juice.
You can play to fill with your own favorite jam. Since it is season of celebration I decide to try with cranberries and blueberry jam and pear jam. I didn’t know that we can make it eggless as it requires some binding for the shortbread cookie base. Otherwise it can break while shaping it. If you want eggless shortbread cookie base then try this recipe.
Tips to Remember
- Filling the jam before baking the cookies gives more uniform structure.
- Only fill ¾ teaspoon or full of jam in cookie base otherwise it can overfull and not make beautiful cookie, but still delicious though.
- Using a 2 teaspoon cookie scoop and then shaping them into ball will help to get smooth structure.
- You can make the dent in the cookie middle with thumb as name implies or use a greased round teaspoon
Why wait get ready and start baking. If you use this recipe please tag me in social media with #zestysouthindiankitchenrecipes
Jam Thumb Print Cookies
- 1 ¾ cup/ 227.5g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup 1 ½ sticks butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon. pure vanilla extract
- ⅓ c. assorted jams for filling cookies. I used St.
Dalfour Gourmet pear jam and St. Dalfour
cranberry and blueberry jam
- Preheat oven to 350 F and line baking sheets with parchment.
- In a large bowl, whisk together flour, baking powder, and salt and set aside
- In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
- Using a small cookie scoop, scoop about 1” balls onto prepared baking sheets. Then shape dough into small balls. Press a thumbprint into center of each ball, ½” deep. Or you can make dent using a greased round ½ tablespoon. Then fill with spoonful of jam.
- Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.
- Cookies will remain fresh for a week if you keep it airtight container even though they tend become soft a little.
- You can refrigerate it either before or after forming your thumbprints.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.