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Jam Thumbprint Cookies with Raspberry and Apricot

jam thumbprint cookies with rasberry and apricotJam thumbprint cookies just in time for the holidays.

Every December we gather for our annual cookie exchange party.  It has become a cherished tradition for the holidays; a time to get together with friends and sample amazing cookies.  Every year I make these jam thumbprint cookies and they are always a favorite.  In fact, everybody loves these tasty little jewels so much, they won’t let me even consider trying something else!  This is a recipe that needs no changes; it’s perfect the way it is!  Let it become a tradition in your family too.

Enjoy!

Here is how I did it!

Preheat your oven to 350 degrees.

Grab your stand mixer fitted with a paddle attachment.  On medium speed, cream together your butter and sugar.  Add vanilla and mix on low speed to incorporate.

In a medium bowl, sift together the flour and kosher salt.

On low speed, slowly add your flour mixture to the creamed butter to incorporate all ingredients.   Mix until the dough begins to combine.  Dump the dough onto a lightly floured surface and roll into a flat disk.  Wrap in plastic and refrigerate for 30 minutes.

Remove your chilled dough and begin to roll into 1 oz. round balls.  Use a food scale to pull the exact amount of dough; it will certainly help your jam thumbprint cookies cook evenly.  Place on wax paper until finished.

Prepare an egg wash by combining the egg with water in a small bowl, mix well.  Set up another small bowl with your coconut flakes.  Dip each ball into your egg wash, then coat with the coconut flakes and place onto a cookie sheet.

Use your finger to indent a hole in the center of each ball.  Fill each ball with 1/4 tsp. of raspberry or apricot jam.  If you warm up the jam in your microwave for 10 seconds, it will loosen the jam to make it easier to fill your thumbprints.

Bake for 20-25 minutes or until your jam thumbprint cookies are golden brown.

 

Jam Thumbprint Cookies with Raspberry and Apricot
 
Prep time
Cook time
Total time
 
Jam thumbprint cookies just in time for the holidays.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 3 sticks unsalted butter (1-1/2 cups), room temperature
  • 1 cup sugar
  • 1 tsp. vanilla
  • 3-1/2 cups flour
  • ¼ tsp. kosher salt
  • 1 egg
  • 1 tbsp. water
  • 7 oz. sweetened coconut flakes
  • raspberry jam
  • apricot jam
Instructions
  1. Preheat your oven to 350 degrees.
  2. Grab your stand mixer fitted with a paddle attachment. On medium speed cream, together your butter and sugar.
  3. Add vanilla and mix on low speed to incorporate.
  4. In a medium bowl, sift together the flour and kosher salt.
  5. On low speed, slowly add your flour mixture to the creamed butter to incorporate all ingredients. Mix until the dough begins to combine.
  6. Dump the dough onto a lightly floured surface and roll into a flat disk.
  7. Wrap in plastic and refrigerate for 30 minutes.
  8. Remove your chilled dough and begin to roll into 1 oz. round balls. Place on wax paper until finished.
  9. Prepare an egg wash by combining the egg with water in a small bowl, mix well. Set up another small bowl with your coconut flakes.
  10. Dip each ball into your egg wash, then coat with the coconut flakes and place onto a cookie sheet.
  11. Use your finger to indent a hole in the center of each ball. Fill each ball with ¼ tsp. of raspberry or apricot jam.
  12. Bake for 20-25 minutes or until your jam thumbprint cookies are golden brown.
Notes
1. Use a food scale to pull the exact amount of dough; it will certainly help your jam thumbprint cookies cook evenly.
2. If you warm up the jam in your microwave for 10 seconds, it will loosen the jam to make it easier to fill your thumbprints.

Source: Food Network

 

Summary
Recipe Name
Jam Thumbprint Cookies with Raspberry and Apricot
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Average Rating
5 Based on 3 Review(s)
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Comments

  1. I can’t wait. My favorites!

  2. These cookies look like little jewels…what a lovely treat to enjoy throughout the holidays!

    Cheers!

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