JAM THUMBPRINT COOKIES
So I am going to start reposting of the older recipes with this cult famous, butter cookies filled with jam…..A PAKISTANI BAKERY FAVORITE!! Who remembers going to buy these and the famous lemon tarts!!! SIGH, MEMORIES ❤️
Needless to say, these really are the BEST thumbprint cookies. The raspberry and butter combo are unparalleled and are sure to be a huge hit at your next get together. This is one of those recipes I’m totally bummed I didn’t share earlier! It’s so simple! Just 5 basic ingredients And yet, oh so absolutely delicious!
When I decided to make thumbprint cookies, I knew that I had to buy an excellent jam. After all, thumbprint cookies are precisely Butter filled cookies with jam.
Rasberry jam is an excellent filling for the thumbprint cookies. I love the fresh taste of the berries, the slight tartness, with just the perfect balance of sweetness, and the aroma…oh, the aroma and fragrance of the berries.
Anyway, these butter cookies are a Pakistani bakery classic, so if you are going to try making them then you can try out this recipe.
They start off with a buttery, melt in your mouth shortbread base. I love this dough because it you don’t have to worry about the cookies SPREADING at all when you bake them and best of all – NO CHILLING required!
Next, you can either leave them plain or roll them in some sugar for some added texture and crunch. I sometimes like to add a touch of cinnamon as well but they are totally delicious if you decide to leave out that step.
Ingredients:
1 3/4 cups ~222g all-purpose flour
1/4 teaspoon salt
3/4 cups 6oz/~170g unsalted butter, softened
1/2 cup ~113g fine/baking sugar
1/2 teaspoon vanilla extract
Raspberry Jam
Instructions:
Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper.
Sieve the flour and salt into a bowl. Whisk it and set aside.
Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1" ball. Place them on the baking sheet 2" apart. Use your thumb and press a well in the center. Fill each well with 1/2 teaspoon jam.
Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.
Recipe Notes:
This recipe is halved from the original recipe.
You can use your preferred jam for the filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam.
The fillings are the fun step. You can customize them with whatever you like:
strawberry jam
apricot jam
Use your favorite!!
And even better, you’re not just limited to fruit. Fill them up with:
chocolate
Nutella
Hershey’s Kisses
caramel
melted white chocolate.