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Sarah

Jam Thumbprint Cookies

Buttery shortbread thumbprint cookies filled with your favorite jam — a simple holiday cookie tray classic.
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Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 15 minutes
Total Time 48 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 cup butter softened
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 1/4 tsp salt
  • 2/3 cup jam any flavor

Method
 

  1. Cream the butter and sugar until light and fluffy.
  2. Mix in the egg yolks and vanilla extract.
  3. Add the flour and salt and mix until just combined.
  4. Roll into 1-inch balls, press a thumbprint into each, and chill 15 minutes.
  5. Fill each indent with jam and bake at 350°F (175°C) for 12-14 minutes.
  6. Cool completely on the pan before serving.

Notes

  • Use a thick jam, not a thin, runny one — thin jam is more likely to bubble over the edge while baking.
  • Roll the dough balls smooth before pressing the indent to avoid cracking.
  • Let the cookies cool completely before moving them, or the jam centers can crack the base.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.