Jam thumbprint cookies

Jam thumprint cookies on a tray

These seem to be the cookies of people’s childhoods. Whether out of the packet or made my mum, people remember these.

They also seem to go by a few names, like Jam drops or Jam cookies. That’s OK. Call them what you like, they’re lovely buttery shortbread cookies,with a soft jam centre.

Jam thumbprint cookies with a cup of tea

I’d been meaning to make these for awhile but had it in my head that they’d be tricky. They’re not. Make the dough. Roll balls. Poke the top with the handle of a wooden spoon.

And my best tip in the whole wide world – use an icing bag (preferably a disposable one) to fill them up with jam. Bake. Eat.

Pipe your jam in – much easier than using spoons

Pipe your jam in – much easier than using spoons

I also think these would be great at Christmas time with green and red candied cherries in them, or some sort of red and green jam combo. Grape? What jam is green?

I’ll find something. I have faith.

Two jam thumprint cookies

Ingredients

225 grams (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 almond meal
1/3 cup of good jam

Method

  1. Preheat oven to 180 C (350 F) degrees, and line a cookie sheet with baking paper.
  2. Cream butter and sugar until smooth. Add the egg, egg yolk, and vanilla one at a time, mix until incorporated.
  3. Combine flour, salt and almond meal in a separate bowl and whisk until uniform. Slowly add flour mixture to the butter. Mix until dough is coming together nicely and not sticking to the bowl.
  4. (optional instruction I did not follow: knead a few times and chill dough 1 hour.)
  5. Roll dough into 1 inch balls. Place on prepared cookie sheet 2 inches apart. Make an indentation in the centre of each ball with your thumb or the handle of a wooden spoon.
  6. Fill each cookie with a generous 1/4 teaspoon of jam. To do this I placed my jam in a piping bag with a large nozzle, and piped it in the cookies.
  7. Fill them as much as you can, as when the cookies cool, the jam tends to sink.
  8. Bake until edges are golden brown, about 10-12 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.

Quantity: 3 dozen. That’s 36 nummie cookies.

Healthy? 110 calories a cookie.

Storage: In a cookie tin. Mine lasted a few weeks and were still fresh and lovely.

Source: Stonewall kitchen.

17 Comments on Jam thumbprint cookies

  1. Kristy
    21 October 2012 at 9:02 am (2 years ago)

    These do look lovely! And I remember eating these as a kid too. Always at the holidays! :)

    Reply
  2. Sarah
    21 October 2012 at 10:17 am (2 years ago)

    we totally make these at christmastime every. single. year! i love the piping tip- will have to remember that. :)

    Reply
    • Aimee@clevermuffin
      21 October 2012 at 11:15 am (2 years ago)

      Oh cool! Do you just make the red filling or do you make some green?

      Reply
  3. Barbara Bamber | justasmidgen
    21 October 2012 at 1:57 pm (2 years ago)

    My grandma made something like these.. yours are so pretty and perfectly uniform! Just the right size to pop the whole thing in at once!

    Reply
    • Aimee@clevermuffin
      21 October 2012 at 4:22 pm (2 years ago)

      Yep, and there as a fair bit of that that went on! :)

      Reply
  4. Choc Chip Uru
    21 October 2012 at 7:44 pm (2 years ago)

    I am in love with your blog my friend, these cookies are just the iceberg I am sure – and they look perfect :D

    Cheers
    Choc Chip Uru

    Reply
    • Aimee@clevermuffin
      21 October 2012 at 8:21 pm (2 years ago)

      Thanks! Glad to have such a fellow cookie lover around!

      Reply
  5. marlandphotos
    21 October 2012 at 11:17 pm (2 years ago)

    I love the icing bag idea! It would save heaps of time. We have always loved these treats. Love your blog.

    Reply
  6. squishymonster
    22 October 2012 at 4:27 pm (2 years ago)

    I love how beautifully fat and round these are!! YUM!!

    Reply
  7. Lafemmeroar
    22 October 2012 at 5:21 pm (2 years ago)

    They look absolutely adorable. I bet it would taste great with guava jam. I’m going to use your recipe and make a vegan version of it …

    Reply
    • Aimee@clevermuffin
      22 October 2012 at 5:24 pm (2 years ago)

      How fabulous – you must let me know how the vegan version goes!

      Reply
  8. The Hook
    23 October 2012 at 1:15 am (2 years ago)

    These have a very cool, unique look! Good job!

    Reply
  9. Geni - Sweet and Crumby
    24 October 2012 at 5:44 am (2 years ago)

    Mint jelly is green but that doesn’t sound too good. These look yummy. Would love a little stack of those right now with some tea.

    Reply
    • Aimee@clevermuffin
      24 October 2012 at 12:16 pm (2 years ago)

      Yes, my family was suggesting mint when I asked them this too… then also thought better of it. I think candied cherries are the way to go.

      Reply

1Pingbacks & Trackbacks on Jam thumbprint cookies

  1. [...] can read the original jam thumbprint cookies recipe here. All we’re doing is making them again, but instead of putting jam in them, halve maraschino [...]

Comments are lovely

%d bloggers like this: