Jam Thumbprint Cookies

(from 226-2tone’s recipe box)

Makes about 4 dozen cookies

Any flavor of jam can be used for this recipe; we found seedless jams work best. For best results, bake only one sheet of cookies at a time.

WHY THIS RECIPE WORKS: Including cream cheese in the cookie dough gave it a welcome richness. When making the impression for the jam, we made sure to wet our fingers before touching the dough. Re-indenting the dough balls after baking them for a few minutes prevented the indentation from disappearing during baking.

http://www.americastestkitchenfeed.com/bake-it-better/2012/11/secrets-to-jam-thumbprint-cookies/

Source: America's Test Kitchen | November 28, 2012 (from RecipeThing user Bethany)

Categories: Cookies

Ingredients

  • 1/2 cup seedless raspberry jam
  • 2 1/4 cups (11 1/4 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • ⅔ cup (4 ⅔ ounces) sugar
  • 3 ounces (6 tablespoons) cream cheese, softened
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Fill a small zipper-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.

  2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat. in the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

  3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

  4. Working with 1½ teaspoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1½ inches apart. Following the photos, dip your thumb in some water and make an indentation in the center of each cookie.

  5. Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure dipped in water. Snip a small corner off the bag of jam and carefully fill each indentation with about ½ teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden, 12 to 14 minutes.

  6. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes, before serving.

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