Wednesday, August 12, 2009

Jam Thumbprint Cookies

I woke up one morning last week, jumped out of bed (not my usual m.o., usually I drag myself), and thought, "I'm making jam cookies today!" The inspiration struck completely out of nowhere. Who am I to question a cookie impulse?

Jam Thumbprint Cookies

I made half with Smucker's seedless raspberry, and the other half with local marionberry jam from my favorite jam vendor at our local Farmers Market. I brought these to Andy's office and they were gone in minutes. Maybe even seconds.

Jam Thumbprint Cookies
Adapted from America's Test Kitchen Family Baking Book
Printable Recipe

1/2 cup seedless raspberry (or any other variety) jam
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
12 tbsp (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar
3 oz (6 tbsp) cream cheese, softened
1 large egg
1 1/2 tsp vanilla extract

1. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350F. Line 2 large baking sheets with parchment paper or silpat. Fill a small Ziploc bag (Amy's note: I used my pastry bag, makes it easy if you have one!) with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.

2. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beater(s) as necessary.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

4. Working with 1 1/2 tsp of dough at a time (Amy's note: I just used a heaping teaspoonful, didn't bother measuring exactly), roll the dough into balls and lay them on the prepared baking sheets, spaced about 1 1/2 inches apart. Make an indentation in the center of each cookie with your thumb. If you find your thumb sticking to the cookies, wet it a bit with water.

5. Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure. Snip a small corner off the bag of jam (or get your pastry bag ready) and carefully fill each indentation with about 1/2 tsp of the jam. Put the cookies back in the oven and continue to bake until lightly golden, 12-14 minutes.

6. Let the cookies cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes, before serving.

7 comments:

Megan said...

I think I need to get that cookbook... always seems like you post great recipes from it.

Keep the cookies coming!

Jen said...

The funny thing is, I am not fond of jam but I LOVE Jam thumbprint cookies. A friend of mine used to make them for me but now I will have a recipe of my own. Thanks, Amy!

Mary Camu said...

I think I may just have to make these today. My Aunt brought me some blueberry jam she made and I think it would be perfect for some cookies!!

Maria said...

The cookies look wonderful. I made homemade jam on Sat. so I will be trying these:)

Jennifer said...

I love that you just went with your impulse this morning! I loveeee these kind of cookies!

Megan said...

These are just what I have been looking for! I went blackberry picking and made a lot of jam and now I'm going to put it to good use with these cookies :) Thanks!

Julia said...

These look perfect, I can't wait to make them!!!!!

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