Twelve Days of Cookies: Raspberry Jam Thumbprints
These are the most versatile cookies I make during the Christmas season. Each year they turn out differently depending what jam I use. This year I used raspberry jam. Last year was strawberry jam. These would also be excellent with a homemade jam on top!One thing I have noticed is that people tend to enjoy the cookies more then there is a mound of jam on top of these cookies. I had one person remark that they hadn’t ever seen cookies this large and jam filled before. I’ve found that these cookies tend to spread out so make sure that you top them with plenty of jam so that each bite has a lot of flavor.
Raspberry Jam Thumbprints:1 Cup Butter2/3 Cup Sugar2 Eggs1 Teaspoon Vanilla2 Cups Flour½ Teaspoon SaltApproximately 6oz of Jam
Preheat the oven to 375. Cream together the butter and sugar until light and fluffy.Beat in the eggs and vanilla.
Add the flour and salt and mix until well incorporated and the dough comes together in a ball.
Form the dough into 1 inch balls.
Flatten the balls slightly with your thumb or the back of a spoon leaving an indentation in the center.Bake cookies for 8-10 minutes or until the bottoms are just barely golden.Remove the baking sheet from the oven and redefine the indentations.
Fill the indentation with a healthy scoop of jam.Bake for an additional 3-4 minutes or until the jam is slightly melted and the edges of the cookies are lightly golden brown.