Thumbprint Jam Cookies
By TrayH
Customize these thumbprint cookies using your favorite jam, marmalade or preserve and finish it off with a drizzling of melted white chocolate for this decadent and delicious treat.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg plus 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup walnuts or pecans, very finely chopped
- 1/3 cup of one of your favorite Specialty Jams, Marmalade's or Fruit Butters (Stonewall Kitchen's Strawberry Champange is fantastic & so is Lemon Curd)
- White chocolate, melted (for drizzling)
Details
Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from stonewallkitchen.com
Preparation
Step 1
Cream butter using a mixer fitted with a paddle attachment on medium speed.
Add sugar and beat until smooth.
Add the egg, egg yolk, and vanilla one at a time, mix until incorporated.
Combine flour, salt and ground nuts in a separate bowl and whisk until uniform.
Slowly add flour mixture to the butter. Mix until dough pulls away from the side of the bowl.
Knead a few times and chill dough 1 hour.
Preheat oven to 350°F, and lightly grease a cookie sheet or line with parchment paper.
Roll dough into 1-inch balls. Place on prepared cookie sheet 2 inches apart.
Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon.
Fill each cookie with a generous 1/4 teaspoon of jam.
Bake until edges are golden brown, about 14 to 15 minutes.
Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool.
Top with additional jam if desired.
Drizzle with melted white chocolate.
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