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5 from 6 votes

Jam Thumb Print Cookies

Delicious Jam Thumb print cookies made with shortbread cookie base and pear and cranberry blueberry jam.

Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Dessert
Cuisine: American
Keyword: cookie
Servings: 34
Calories: 56kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1 3/4 cup/ 227.5g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup 1 1/2 sticks butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon. pure vanilla extract
  • 1/3 c. assorted jams for filling cookies. I used St.
    Dalfour  Gourmet pear jam and St. Dalfour
    cranberry and blueberry jam



Instructions

  • 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, 1/2” deep. Or you can make dent using a greased round 1/2 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.

Video

Notes

You can refrigerate it either before or after forming your thumbprints.

Nutrition

Calories: 56kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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