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Jam Thumbprint Cookies

 Jam Thumbprint Cookies
When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year.
64 ServingsPrep: 20 min. + chilling Bake: 20 min./batch


  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 3-1/2 cups all-purpose flour
  • 1/3 cup flaked coconut
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup apricot or red raspberry preserves
  • Confectioners' sugar, optional


  • In a large bowl, cream the butter, sugar, vanilla and salt until
  • light and fluffy. Gradually beat in flour. Wrap in plastic wrap and
  • refrigerate 30 minutes or until easy to handle.
  • Preheat oven to 350°. Place coconut in a small bowl. In a
  • separate bowl, whisk egg and water. Shape cookie dough into 1-in.
  • balls; dip tops in egg mixture, then in coconut, pressing slightly
  • to adhere. Place 2 in. apart on parchment paper-lined baking sheets,
  • coconut side up.
  • Press a deep indentation in center of each with the end of a wooden
  • spoon handle. Fill with preserves.
  • Bake 18-20 minutes or until bottoms are browned. Remove to wire racks
  • to cool. If desired, dust tops with confectioner's sugar. Yield:

2 of 2

Jam Thumbprint Cookies (continued)

Directions (continued)

  • about 5 dozen.
Nutritional Facts: 1 cookie equals 82 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 43 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.