Jam Thumbprint Cookies
A classic buttery shortbread cookie baked with a dollop of jam.
Servings 24 cookies
Calories 78kcal
Equipment
Ingredients
- ⅓ cup powdered sugar unsifted
- ¼ cup unsalted butter at room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon fine salt
- 1 ¼ cups all-purpose flour
- ⅓ cup white sugar for rolling the cookie dough
- 1/4 cup raspberry jam total amount, divide into 2 or three for different types of jam
- 1/4 cup lemon curd
Instructions
- Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
- Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
- Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball between your palms.
- Place several inches apart on the prepared baking sheet.
- Use a 1/2 teaspoon measuring spoon to make the 'thumbprint'.
- Chill the cookie balls in the freezer for 20 minutes.
- Sprinkle granulated sugar over the cookie balls. Fill the cookie thumbprints with lemon curd and fruit jam.
- Bake for 13 to 15 minutes depending on your oven.
- Let cookies cool on the baking sheet for 5 minutes then move to a wire rack to cool completely.
- Dust lightly with powdered sugar.
Nutrition
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 57mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.3mg
