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Jam-Filled Thumbprint Cookies

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These are one of the easiest cookies to make, and will disappear almost as fast as you can make them. For extra color and flavor, use different kinds of jam.

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Rate this recipe 4.5/5 (17 Votes)

Ingredients

  • 1/2 cup butter
  • 1/2 cup firmly light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon zest
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 to 1/3 cup finely ground almonds, walnuts or hazelnuts
  • 1/2 to 3/4 cup jam

Details

Servings 40
Preparation time 15mins
Cooking time 25mins
Adapted from cakebossbaking.com

Preparation

Step 1

Preheat oven to 350°F.

In a bowl, beat the butter and sugar until light and fluffy. Beat in the egg, vanilla, lemon zest, flour and salt.In a bowl, beat the butter and sugar until light and fluffy. Beat in the egg, vanilla, lemon zest, flour and salt.

Shape into a ball, cover and refrigerate for 1 hour.

Break off walnut-sized pieces, roll them into 1-inch balls. Sprinkle the ground nuts on a plate and roll the balls in the nuts. Place the balls on a baking sheet, about 1-inch apart.

Push down on each ball with a thumb to make an indentation. Fill the indentation with a dab of jam.

Bake for about 8 minutes, or until barely beginning to turn golden. Do not overcook. Remove to a rack to cool. To store, pack in single layers, separated by waxed paper, in an airtight container. The cookies will keep for about 1 week.

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