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Jam Thumbprint Cookies

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“Shortbread like cooky with jam center rum-almond glaze with a sprinkle of chopped almonds”
1hr 3mins
84 cookies

Ingredients Nutrition

  • 2 cups butter, softened
  • 1 13 cups sugar
  • 1 teaspoon almond extract
  • 4 cups all-purpose flour
  • 1 cup apricot jam or 1 cup peach jam or 1 cup raspberry jam
  • 2 cups powdered sugar
  • 1 -2 tablespoon rum
  • 12 teaspoon almond extract
  • 12 cup finely chopped almonds


  1. Combine butter, sugar and 1 tsp almond extract in large bowl, beat at medium speed, til creamy.
  2. Reduce speed to low; add flour, beat until well mixed Cover; refrigerate at least 1 hour.
  3. Preheat oven to 350 degrees F.
  4. Shape dough into 1-inch balls.
  5. Place 2" apart on ungreased cookie sheets.
  6. Make indentation in center of each cookie with thumb (edges may crack slightly); fill each indentation with about 1/4 teaspoon jam.
  7. Bake for 15 to 18 minutes til edges are lightly browned.
  8. Let stand 1 minute; remove from cookie sheet.
  9. Cool completely.
  10. Meanwhile put powdered sugar in bowl stir in enough rum to make thick glaze, stir in almond extract stir til smooth.
  11. Drizzle over cooled cookies; sprinkle with finely chopped almonds.

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