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Jam Thumbprint Cookies Recipe
Jam Thumbprint Cookies Recipe photo by Taste of Home

Jam Thumbprint Cookies Recipe

Read Reviews (4)
4.2 4
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min./batch
MAKES:64 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min./batch
MAKES: 64 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup flaked coconut
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup apricot or red raspberry preserves
  • Confectioners' sugar, optional

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.

Directions

  1. 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.
  2. 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.
  3. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
  4. Bake 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar. Yield: about 5 dozen.
Originally published as Jam Thumbprint Cookies in Taste of Home

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.

Reviews for Jam Thumbprint Cookies(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 17, 2013

they were good. I didn't put them in the fridge since the dough was already workable. by the end it was too crumbly though and difficult to work with. I also only baked them for 10 minutes. they are too small for longer temperature.

MY REVIEW
Reviewed Dec. 5, 2013

Good one

MY REVIEW
Reviewed Nov. 27, 2013

I could not make these cookies. The batter just crumbled and was worse after the 30 min. in the fridge. What did I do wrong? It appears that it needs more liquid. There was not a chance to roll it into a ball, it just crumbled into a million little crumbs. Help! Thanks, Joanne

MY REVIEW
Reviewed Feb. 12, 2013

These cookies were excellent! I made my batch with raspberry preserves. I made an error following the recipe, I dipped the whole cookie in the egg & water and rolled the whole cookie in the coconut-instead of just the tops. We're coconut fans so it wasn't a problem & I think it even added to the already great recipe! I will definitely make these again.

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