Thumbprint Jam Cookies
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Small balls of butter dough get a shallow press from a thumb, and the dent becomes a cup for strawberry jam.
Read more
Jam swells in the oven; each well gets only half.
Ingredients
Instructions
- 1
Preheat the oven to 175°C and line a baking tray with parchment.
Soften 120 g unsalted butter until it yields slightly when pressed.
- 2
Beat the butter with 80 g sugar on medium speed for about 2 minutes, until lighter and smooth.
Add 1 egg yolk and mix just until the dough base looks even and creamy.
- 3
Add 180 g cake flour and 0.25 teaspoon salt, then mix only until almost no dry flour is visible.
Stop without kneading or continuing to beat the dough.
- 4
Divide the dough into bite-size portions, roll them into balls, and place them on the tray with space between each one.
If the edges crack, gently press and smooth them with your fingertips.
- 5
Press the center of each dough ball gently with your thumb to make a shallow well.
Spoon in the 5 tablespoons strawberry jam, filling each well only halfway so it will not bubble over.
- 6
Bake at 175°C for 12 to 15 minutes, until the edges are lightly golden and the tops look set.
Let the cookies firm briefly on the tray, then transfer them to a rack to cool completely.
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