Jam Thumbprint Cookies
Classic Jam Thumbprint Cookies are buttery, nutty, and just the right amount of sweet, with that little pop of jam in the middle. They feel like something your grandma might have kept in her cookie tin “for company.” Whether it’s the holidays or just a random Tuesday, these are the kind of cookies that disappear fast.
Servings 30 Cookies
Ingredients
- ½ Cup Butter
- ½ Cup Shortening
- ½ Cup Brown Sugar packed
- 1 teaspoon Vanilla
- 2 Egg Yolks
- 2 Egg Whites
- 2 Cups Flour sifted
- ¼ teaspoon Salt
- 1½ Cups Pecans finely chopped
- ⅓ Cup Red Jam
Instructions
- Preheat the oven to 375℉ and line a cookie sheet with parchment paper or spray with cooking spray. Set aside.
- Cream the butter, shortening, brown sugar, and egg yolks.
- Stir in the flour and salt and blend well. Use your hands to finish combining if necessary.
- Shape the dough into 1-inch balls.
- Dip into egg whites and roll in the chopped pecans.
- Place an inch apart on the prepared cookie sheet.
- Bake at 375℉ for 5 minutes.
- Remove the cookies from the oven and press your thumb or a half teaspoon measuring spoon gently on the top of each cookie.
- Place the cookies back in the oven and bake for 8 minutes longer.
- Place the cookies on a wire rack to cool for an hour so they are completely cool.
- Fill each thumbprint with about ¼-½ teaspoon of red jam.
Notes
Helpful Tips
Make a deep well for the jam. Press with your thumb or a ½ teaspoon measuring spoon to create a deep indentation so the jam doesn’t spill over.
Use parchment or a silicone baking mat. This prevents the bottoms from browning too fast and makes cleanup easy.
Don’t skip the egg white dip. It helps the pecans stick beautifully and adds a light crisp around the edges.
Keep your pecans finely chopped. Smaller pieces stick better, coat more evenly, and make the edges crisp without falling off.
Don’t overbake. They should be set and lightly golden, not browned. Overbaking makes them dry.
Use butter-flavored shortening sticks. They are easier to measure and add more buttery taste.
Use a whisk to sift the flour. If you don't have a flour sifter, a whisk works just as well.