1.31.2013

Jam Thumbprint Cookies



  • I love homemade jam, and I get a tad bit carried away when determining the quantity to make.  These are a perfect winter treat because this is a perfect way to use some of it up.  Of course, these little gems would be just as good with store-bought jam as well.


Jam Thumbprint Cookies
Makes: About 4 dozen Cookies

  • 1/2 cup jam such as strawberry, blueberry, or seedless raspberry 
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 12 Tablespoons (1 1/2 sticks) unsalted butter, softened
  • 2/3 cup sugar
  • 3 ounces cream cheese, softened
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

  • Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F. Line two large baking sheets with parchment paper. If you would prefer to utilitize a bag over a spoon, fill a small zipper-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.
  • In a large bowl, beat the butter and sugar together with an electric mixer to medium speed until light and fluffy, 3 to 6 minutes. Beat in the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
  • Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.
  • Working with 1 1/2 teaspoons of the dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1 1/2 inches apart. Make an indentation in the center of each cookie with your thumb.
  • Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure. If using, snip a small corner off the bag of jam and carefully fill each indentation with about 1/2 teaspoon of the jam - or- , using a teaspoon, carefully fill each indentation with about 1/2 teaspoon of the jam. Rotate the baking sheet and put back in the oven to bake until lightly golden, 12 to 14 minutes.  Be careful not to over bake - they should just be starting to get golden.
  • Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 20 minutes, before serving.