Jam Thumbprints
Buttery thumbprint cookies cradle a spoonful of melted jam for a simple, colorful treat with crisp edges and tender centers.
Prep 35 min · Cook 20 min · Total 1 hr 25 min · Makes 72 cookies
Ingredients
- 1 1/2 cups unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 3 1/4 cups all-purpose flour
- 3/4 cup jam, such as raspberry, blueberry, plum, or lingonberry
Directions
- Preheat the oven to 350 degrees F. Using an electric mixer, beat the butter and sugar in a bowl on medium-high speed until the mixture looks light and fluffy, 3 to 4 minutes. Beat in the egg until it is fully blended. Turn the mixer to low, add the flour, and mix only until the dough comes together.
- Roll the dough into 1-inch balls. Arrange them on parchment-lined baking sheets, leaving at least 3 inches of space between each one.
- Dip your thumb in water, then press gently into the middle of each dough ball to form a small well. Warm the jam in a small saucepan over medium heat until it has melted, then add about 1/2 teaspoon to each indentation. Bake the cookies until the edges turn golden brown, rotating the sheet midway through, 18 to 20 minutes.
- Move the cookies to a wire rack and cool them completely. Store the cookies in single layers in an airtight container at room temperature up to 2 days.