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Jam Thumbprints

Makes about 16 cookies; 4 to 6 servings

Notes: We like to use several different flavors of jam for these cookies, such as apricot, plum, raspberry, and strawberry. You can make them up to 2 days ahead; store airtight at room temperature.

 1/2 cup (1/4 lb.) butter, at room temperature
 1/3 cup sugar
 1 large egg yolk
 1 teaspoon vanilla
 1 cup all-purpose flour
 1/8 teaspoon salt
  About 1/4 cup jam (see notes)
Step 1

In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Beat in egg yolk and vanilla until well blended, scraping sides of bowl as necessary.

Step 2

With mixer on low speed, beat flour and salt into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm but still pliable, about 30 minutes.

Step 3

Shape dough into 1-inch balls and place 1 inch apart on a buttered 12- by 15-inch baking sheet. Press your thumb into the center of each cookie to make a 1/2-inch-deep imprint. Spoon about 1/2 teaspoon jam into each.

Step 4

Bake cookies in a 325ยบ regular or convection oven until lightly browned on the bottom, 12 to 15 minutes. Transfer to a rack to cool completely.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 114Calories from Fat 51
% Daily Value *
Total Fat 6.4g10%

Saturated Fat 3.8g19%
Cholesterol 29mg10%
Sodium 82mg4%
Total Carbohydrate 13g5%

Dietary Fiber 0.3g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.