Jam Thumbprints
Beth LeeA simple crowd pleaser that you can make your own by spicing up the dough or changing up the jam.
Ingredients
- 1 cup all-purpose flour could probably sub others here
- ½ teaspoon cinnamon optional
- ¼ teaspoon allspice optional
- ¼ teaspoon kosher salt
- ½ cup butter or margarine 1 stick
- 3 tablespoons confectioners' powdered sugar
- 1 cup finely chopped pecans could use other nuts as well
- 1 teaspoon vanilla
- Jams and jellies any flavor - you will need about ½ cup
Instructions
- Place flour on a piece of parchment paper with cinnamon, allspice and salt. Combine together (you can also do this in a small bowl - the parchment just makes it easy to pour into the other ingredients)
- In a medium size bowl, cream butter or margarine with powdered sugar and vanilla until well blended (by hand or in a stand mixer).
- Stir in dry ingredients, half at a time, blending well to make a soft dough; stir in pecans.
- If the dough is really soft, chill it for a bit. The original recipe says chill for hours, but I found it almost hard to handle if chilled too long. BUT, this dough can be made ahead and rolled later into the balls. If it's too firm when you take it out of the fridge, just let it sit for a few minutes until soft enough to handle.
- Roll dough, a tablespoon at a time, into marble size balls between palms of hands; place 2 inches apart on ungreased cookie sheets or parchment-lined cookie sheets.
- Make a hollow in center of each with thumb; fill with about ½ teaspoon jam or jelly.
- Bake in slow oven (300°) 25 minutes, or until delicately golden. Remove from cookie sheets; cool completely on wire racks. Makes 30 cookies.
Nutrition
Calories: 71kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 2gCholesterol: 8mgSodium: 47mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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