Jam Thumbprint cookies bring back happy memories of my mom baking in the kitchen at Christmas time. She made these several times during the season because they were eaten almost as soon as they came out of the oven.
I wish I had her recipe, but I never asked her for it. So, decades later, this is the first time I've tried making these cookies. They honestly aren't as pretty as my mom's were, but they do taste great.
My grandchildren ate these right up too, and it was bittersweet for me to realize how time passes, and the generations carry on.
You can use different flavors of jam for the cookies. I used strawberry jam for these, but I'm making a few more batches where I'm going to try raspberry and apricot.
Recipe for Jam Thumbprints
Ingredients:
2/3 cup sugar
1 cup (2 sticks) butter, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups plus 3 tablespoons flour
1/2 cup raspberry or strawberry jam
1 cup powdered sugar
2-3 teaspoons milk
Directions:
Preheat oven to 350 degrees.
In a large bowl, with an electric mixer, combine the sugar, butter, and vanilla and almond extracts.
Beat at medium speed until creamy, 1 to 2 minutes. Reduce the speed to low and add the flour. Continue beating until well mixed.
Take a scoop of dough the size of a walnut and roll it into a smooth ball. Place the balls 2 inches apart on baking sheets liked with parchment paper. With your thumb, make an indentation in the center and fill each cookie with 1/2 teaspoon of jam.
Bake for 12-15 minutes. Allow to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Stir together powdered sugar and milk. Drizzle over cookies.
Makes 2 dozen cookies
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