Saturday's Supper - Jam Thumbprints

Today's recipe is not something I made this week but I think I may have to make this one day soon. It's a super yummy cookie recipe which I thought would be perfect for anyone participating in a cookie exchange. MMM!!!

Jam Thumbprints
by The America's Test Kitchen Family Baking Book

Any flavor or jam can be used for this recipe, we found seedless jams work best. For best results, bake only one sheet of cookies at a time.

1/2 cup seedless raspberry jam
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
12 tablespoons unsalted butter, softened
2/3 cup sugar
3 ounces (6 Tablespoons) cream cheese, softened
1 large egg
1 1/2 teaspoons vanilla extract

1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Fill a small zipper-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.

2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

4. Working with 1 1/2 teaspoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1 1/2 inches apart. Following the photos on page 165, make an indentation in the center of each cookie with your thumb.

5. Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure. Snip a small corner off the bag of jam and carefully fill each indentation with about 1/2 teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden, 12 to 14 minutes.

6. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes, before serving.

* The only thing my Mom and I found was when you put the cookies back in at the end of step 5 we only had to cook them for about 5 minutes. Could be our ovens but I'd check them at about 5 minutes and see if you need to bake them longer. That resulted in a nice soft cookie that was oh so good!

Do you participate in a holiday cookie exchange or other occasion to bake quantities of cookies? Do you indulge in all the baked goodies through the holidays or do you stick to your diet/exercise plan?


  1. Anonymous1:18 PM

    These are my absolutely favorite cookie. I'm pretty sure I could live on them.

  2. OMG if you love these kind of cookies you MUST try this recipe. The cookies are so soft and tasty. MMM!!! I'm pretty sure I could eat a whole batch of them. :)

  3. I have problem, because of baking soda and powder I think.Cookies puf up in oven and most of jam leak. Sorry for my English


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