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Thumbprint Cookies

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“These are fun to make with kids and a great way to use up leftover jam. Although these call for Raspberry jam, any jam or a variety of jams can be used - if using different colored jams/marlmade these look so pretty on a tray. Recipe source: Bon Appetit (June 1987)”
READY IN:
45mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350-degrees F.
  2. Spray cookie sheets with Pam or grease with butter (or use the butter wrappers from the butter to help grease pans). Set aside.
  3. In a small cup (I use a tea cup) combine 2 tablespoons sugar with cinnamon. Set aside.
  4. In a large bowl combine next 3 ingredients (flour -salt). Stir in butter, egg yolk and vanilla and beat with an electric mixer until combined.
  5. Form dough into 1-inch rounds (if dough is too soft, refrigerate for 1 hour).
  6. Arrange rounds on prepared cookie sheets, spacing 1-inch apart.
  7. Using fingers (this is the part that kids like to help with), make indentations in centers of half of the rounds. Using a small spoon (a baby spoon works great) fill indentations with cinnamon sugar.
  8. Bake all rounds for 5 minutes. Remove from oven.
  9. Make indentations in centers of remaining rounds and fill with jam (see description above).
  10. Return to oven and bake for 8-10 minutes.

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