I love the classic raspberry jam that you put in these jam thumbprints, but I decided to jazz them up! I used a couple of different types of jam. I used blueberry jam and apricot jam as well. I’m sure that is not earth shattering news, but they were certainly a hit at the holiday party that I took them too! I also put a little chocolate chip on each of them too for even more goodness. This recipe is wonderful and works really well. Have some fun and makes these thumbprints and share them with someone special. You definitely won’t regret putting your diet aside and indulging in these sweet little treats!
Check out what our friends from K and K Test Kitchen have to say about this:
“Luckily I took the cookies to work, otherwise I would have eaten them all myself!”
Make sure to share these cookies with your friends and families…..or keep them all to yourself!
Ingredients
1-1/2 cups Land O Lakes unsalted butter, room temperature
1 cup Pioneer finely granulated sugar
1 large egg
3-1/4 cups Gold Medal all-purpose flour (spooned and leveled)
3/4 cup Smuckers raspberry jam (or any flavour)
Instructions
Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.
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Quick Tip: Decorate with your favorite color of sprinkles.
Thanks again to K and K Test Kitchen for this amazing recipe.
