Thumbprint Jam Cookies
A buttery shortbread-style dough is rolled into small balls, each pressed with a thumb to create a shallow well that is then filled with fruit jam before baking. The cookie base is crumbly and melt-in-the-mouth, providing a rich, neutral canvas that lets the jam flavor come forward. Different jams - raspberry, apricot, strawberry - produce different colors, so baking an assorted tray creates a visually striking spread. The thumb impression should be gentle and not too deep; a very thin base cracks during baking and cannot support the filling. Filling each well only halfway prevents the jam from bubbling over the edges in the oven. As the cookies cool, the jam sets into a glossy, jewel-like surface that is slightly tacky and intensely fruity. The final result is a cookie that is simultaneously crunchy from the baked edges, sandy from the shortbread crumb, and chewy from the cooled jam center.
Adjust Servings
Instructions
- 1
Preheat oven to 175C and line a tray.
- 2
Cream butter and sugar, then mix in egg yolk.
- 3
Add flour and salt, then form small dough balls.
- 4
Press a thumbprint in the center and fill with jam.
- 5
Bake 12-15 minutes and cool on a rack.
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