Snacks on Snacks on Snacks: Jam Thumbprint Cookies

I don’t know what my deal is, but I’ve been really craving sweets this weekend. We’re having people over in a little bit to watch the season finale of Mad Men, so I have an excuse to make dozens and dozens of cookies that I wouldn’t otherwise have made. It’s way too summery for hamantaschen, but I think we could make some jam thumbprints, right?

I only ate 6 while writing this.
I only ate 6 while writing this.

Right. After the jump, check out my five-ingredient summer remix cookies.

Like always, get your stuff out first:

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Sorry, arteries.

3 sticks of butter (24 tablespoons/shut up)

1 cup sugar

1 egg

3 1/4 cups flour

3/4 cup of strawberry cardamom jam (see note below)

My girl, Melanie, brought me this strawberry-cardamom jam when she visited me a week or two ago. To put it indelicately, I want to make out with Mel’s jam. Truly, this is some fancy, tasty jam. You CAN make my jam cookies with whatever jam you have handy, but I cannot fathom why you’d want to do such a thing.

The other thing I’ll tell you is that this is more or less a shortbread recipe with jam on top, so you can feel free to just do the method below with your own shortbread recipe if you have on you love.

Put the butter and sugar into your stand mixer with a paddle attachment and let it get good and yellow and creamy. Try not to think about how this whole “flour” thing is just a vehicle for getting a lot of butter into your mouth.


Add the egg. Beat just for a sec, then add the flour and spin around some more until juuuuuust combined. Your dough should look like this!

Resist urge to ignore the rest of the directions and eat.
Resist urge to ignore the rest of the directions and eat.

Now, make little one inch balls and put them on wax paper/silpat/a greased cookie sheet.

Yeah, it's a pizza stone. Whatever.
Yeah, it’s a pizza stone. Whatever.

Dip your thumb in some water and make a little divot in each cookie, like so:

Note to self: do nails.
Note to self: do nails.

Okay, now, eyeball about 3/4 cup of jam and put it in a saucepan on the stove.

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Warm it up so it is liquid-y.  Your kitchen should smell great right now.

Fill up the indentations with melty jam. Pop them in the oven for about 15-20 minutes, depending on your elevation, the weather, your clock, and the oven in question. Let them cool completely on a wire rack, then eat within a couple days.

So, you’re making these, right?

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