Thumbprint cookies are one of my favorite holiday cookies. I love the light, crumbly cookie mixed with the sweetness of the jelly or jam. My favorite jam for thumbprint cookies is blackberry jam. My husband, though, prefers raspberry jam. This year my daughter and I made a double batch of thumbprint cookies. Half of the cookies we filled with raspberry jam, the other half with blackberry jam.
- 1/4 cup of packed brown sugar
- 1/2 cup of butter
- 1 egg yolk
- 1/2 teaspoon of vanilla
- 1/2 cup of all-purpose flour
- 1 cup of whole wheat flour
- 1/4 teaspoon of salt
- jelly or jam
- Preheat the oven to 350°.
- Soften the butter.
- Combine the brown sugar, shortening, butter, egg yolk, and vanilla in a large bowl with a mixer.
- Combine the flours and salt in a separate bowl.
- Slowly add the dry mixture to the wet ingredients.
- Shape the cookie dough into 1-inch balls.
- Place the cookie dough balls about 1 inch apart on a parchment-lined cookie sheet.
- Press a thumb firmly in the center of each ball to form in indent.
- Bake for 10 minutes or until golden.
- Immediately remove the baked cookies from the cookie sheet.
- Allow the cookies to cool thoroughly.
- Fill the thumbprint indent with jelly or jam.
- Store the thumbprint cookies in an airtight container.
Thumbprint Cookies Recipe © 2012 Heather Johnson
Stick of Butter in Mixing Bowl © 2012 Heather Johnson
Butter and Vegetable Shortening © 2012 Heather Johnson
Adding the Brown Sugar © 2012 Heather Johnson
Egg Yolks and Egg Whites © 2012 Heather Johnson
Adding the Flour © 2012 Heather Johnson
Thumbprint Cookie Dough © 2012 Heather Johnson
Rolling Out the Dough Balls © 2012 Heather Johnson
Thumbprinting the Dough Balls © 2012 Heather Johnson
Baked Thumbprint Cookies © 2012 Heather Johnson
Adding the Jam © 2012 Heather Johnson
Tray of Thumbprint Cookies © 2012 Heather Johnson
Thumbprint Cookies © 2012 Heather Johnson