March 7, 2017

Jam-Filled Thumbprint Cookies

Jam-Filled Thumbprint Cookies: crispy, buttery, easy to make and filled with favorite homemade jam. These cookies require egg yolks as opposed to egg whites, making these the BEST butter cookies you’ll ever have!

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Jam-Filled Thumbprint Cookies: crispy, buttery, easy to make, filled with favorite homemade jam. | olgainthekitchen.com

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Who knew such tastiness existed from egg yolks such as Jam-Filled Thumbprint Cookies? One day I was making macarons like crazy, testing new flavors, adding and subtracting amount of this or that ingredient needed to create a recipe that works for me leaving me with around 20 egg yolks. I’m one of those people who doesn’t like to trash ingredients or pieces of dough especially when it comes to egg yolks. Therefore, I decided to put them into use. These cookies are super tasty, so crispy from the buttery dough and so easy to make. I used my favorite homemade black currant jam, which is thick, but in the hot oven any jam tends to melt and run; so the thicker the jam the better, especially if you don’t like to add corn starch like me (I can always smell corn starch in baking so I try to avoid it as much as possible).

Thumbprint Cookies Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 4 egg yolks – room temperature
  • 1 cup (8 oz, 2 sticks) unsalted butter – refrigerated
  • 1/4 teaspoon vanilla extract
  • 1/4 cup jam – the thicker the better
  • 2 tablespoons powdered sugar for dusting – optional

How to Make Thumbprint Cookies:

1. Separate 4 eggs, keeping egg yolks and refrigerating egg whites (you can make macarons or meringue cookies later). In a small bowl whisk 4 egg yolks (room temp) and 1/4 teaspoon vanilla extract; set aside.

2. In a separate, large bowl, combine and whisk 2 1/4 cup all-purpose flour and 1/3 cup sugar. Grate 2 sticks refrigerated butter (8 oz) onto big hole into the bowl with flour mixture. With your hands, lightly work the butter into the flour mixture (should resemble coarse meal).

3. Add egg yolk mixture into flour mixture. Using fork, start by lightly mixing egg yolks into flour. Then continue by working the dough with your hands in order for dough to come together. It will seem as there’s not enough liquid at first; dough will be hard. Wrap dough into food wrap, flatten to 1 1/2″ disk and refrigerate for 40-50 mins (I did 40).

After Dough Cooled:

4. Preheat oven to 350 degrees F. Prepare 2 nonstick cookie sheets (don’t oil or butter them – the cookie dough already has lots fat in it). Shape dough into about 1” balls and place them 1.5-2” apart. Using a 1/4 tsp round measuring spoon (or anything similar in size), hold the dough ball with one hand and slowly press down the dough in the middle with another hand (making a well in center of each cookie), racked).

Fill the cookie holes with 1/4 tsp jam completely. Bake 18 mins or until edges are golden. Transfer onto cooling rack and dust with powdered sugar (optional but very tasty).

     

If you make this recipe, I’d love to see your creations. Hashtag your photos #olgainthekitchen or by clicking on social icons on top of this page.

Jam-Filled Thumbprint Cookies

5 from 3 votes
Servings: 30 cookies
Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Jam-Filled Thumbprint Cookies: crispy, buttery, easy to make and filled with favorite homemade jam. These cookies require egg yolks as opposed to egg whites, making these the BEST butter cookies you’ll ever have!

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 4 egg yolks – room temperature
  • 1 cup 8 oz, 2 sticks unsalted butter – refrigerated
  • 1/4 teaspoon vanilla extract
  • 1/4 cup jam – the thicker the better
  • 2 tablespoons powdered sugar for dusting – optional

Instructions

  1. Separate 4 eggs, keeping egg yolks and refrigerating egg whites (you can make macarons or meringue cookies later). In a small bowl whisk 4 egg yolks (room temp) and 1/4 teaspoon vanilla extract; set aside.
  2. In a separate, large bowl, combine and whisk 2 1/4 cup all-purpose flour and 1/3 cup sugar. Grate 2 sticks refrigerated butter (8 oz) onto big hole into the bowl with flour mixture. With your hands, lightly work the butter into the flour mixture (should resemble coarse meal).
  3. Add egg yolk mixture into flour mixture. Using fork, start by lightly mixing egg yolks into flour. Then continue by working the dough with your hands in order for dough to come together. It will seem as there’s not enough liquid at first; dough will be hard. Wrap dough into food wrap, flatten to 1 1/2″ disk and refrigerate for 40-50 mins (I did 40).
  4. Preheat oven to 350 degrees F. Prepare 2 nonstick cookie sheets (don’t oil or butter them – the cookie dough already has lots fat in it). Shape dough into about 1” balls and place them 1.5-2” apart. Using a 1/4 tsp round measuring spoon (or anything similar in size), hold the dough ball with one hand and slowly press down the dough in the middle with another hand (making a well in center of each cookie), racked).
  5. Fill the cookie holes with 1/4 tsp jam completely. Bake 18 mins or until edges are golden. Transfer onto cooling rack and dust with powdered sugar (optional but very tasty). These makes about 30 cookies. Enjoy!!

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