Prep 25 mins
Cook 18 mins
These are really buttery,and have a nice sweet jam center. They are so pretty to make and display on the dessert tray.They look like dazzeling jewels
- 118.29 ml unsalted butter
- 59.14 ml white sugar
- 1 large egg yolk, seperated
- 2.46 ml pure vanilla extract
- 236.59 ml all-purpose white flour
- 1.23 ml salt
- 0 chopped pecans
- 1 egg white
- 59.14 ml raspberry jam
- Mix everything, but jam,egg white,and nuts. Set them aside.Once dough is crumbly but will form a ball place into refrigerator covered for 1 hour.
- After 1 hour preheat oven to 325.
- Scoop dough with teaspoon,and roll into a ball, then into egg white,then nuts. Place each ball onto greased cookie sheet. Make a thumbprint most of the way through cookie, doing so very gently. If cookie cracks along edges,just pinch it back into shape. Bake 15-18 minutes, or look for a light golden brown. Take out of oven and cool at room temperature. Once cooled drop enough jam into cookie to fill indentation.
- To truly please the eye,use different jam's.
- You'll want to automatically make a double batch if you like thumbprint jam cookies, because these are soooooooo good.
I have always made thumbprint cookies for the holidays, but always using the recipe my Mom used, which is from the Betty Crocker cookbook. This is the same except it uses all butter (no shortening) and is just wonderful, not sure I noticed much difference, but who knows unless you have both to taste at the same time. I didn't have raspberry jam so used strawberry jam. Thanks for sharing your recipe. Made for Sweet December Event.
I loved these cookies! I have a recipe for these, but mine says to fill the centers of the cookies with the jam when the cookies are half done baking, then return to oven to finish baking...it sets the jam. But, I did it the way this recipe says and they worked out fine! The cookies are fabulous tasting and very pretty on a cookie tray! Thanks for such a good recipe!