This meal is as versatile as it is simple to prepare, serving not just as a wonderful dip for veggies, breads, and other similar items, but also as a side dish for items like fried fish and grilled meats.
| Prep Time: | 40 mins |
| Cook Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup butter, softened
- ½ cup white sugar
- 2 cups sifted all-purpose flour
- ½ cup any flavor fruit jam
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
- Bake 15 to 20 minutes or until golden brown at the edges.
- If you use unsalted butter, add a pinch of salt to the cookie dough.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 38 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I added some lemon zest to the dough and used blueberry preserves.
Do not bother. It tastes terrible. I would consider myself a pretty experienced at-home baker, and I have never made something that I would not eat. Do not make.
My wife and coworkers loved this recipe, made it exactly as is with raspberry Jam.
Guess i need more practice,but it’s the first time making them.
It was so delicious I used marmalade
Loved it, tasty and easy to make
These simple cookies were delicious! I made them with raspberry preserves and my family loved them. IMO best about twenty minutes to a half hour after taking them out of the oven. The jam is able to cool down, but it’s still nice and soft 🙂
So easy and so good. I’ve made them 3 times (I make them a dozen at a time) with different fillings. This last time, I added lemon peel, juice and extract. They are super bright and have a wonderful flavor contrast. I’ll probably try almond extract next time.
My new favorite cookie, and there is no chocolate involved! These are so light and the flavor and texture is perfect.
I know I already reviewed this recipe but I have to share other things I did with this one. I used Rolos chocolates instead of preserves and everyone thought they tasted like a Twix!
I made these with King Arthur gluten free flour. They are fantastic. Followed others suggestions to us a 1/4 teaspoon of jam per cookie. Found that was the perfect ratio for raspberry jam, but too little when using cherry jam. the only change I may try is either a little less butter or a little more flour or maybe some xanthan gum. I found they spread out more than I was expecting probably because of the lack of gluten to hold it together.
I love the taste and how simple they are to make. I will probably make these any time I want to try a new jam
I have made these for the past couple of years everyone loves them. I also make Scottish Shortbread Forever handed down family recipe, not that is hard lol. It didnt dawn me to this year they are the exact same recipe. Which would explain why we love them.
For some reason, my dough was really lose… I added 2 eggs, so they could bind.
This is one of my favorite Christmas cookie recipes. I make this particular recipe every year. I don’t deviate from the recipe because they’re perfect just as they are. I always use a high quality raspberry jam and this super simple, easy as heck recipe consistently turns out so buttery and delicious. And they look pretty on the plate to give out for goody plates. I love to eat them warm out of the oven myself
I drizzled chocolate overtop and they came out perfect! Followed the recipe exact
I made several batches last week – no substitutions – no changes. Perfect. I just made another batch because I found another jam I wanted to use and they spread out, and are basically lace cookies with a plum jam smear in the middle! I do not know what happened?!! Anyone have this experience, know what might have gone wrong?
I made it exactly as written I sifted the flour and then measured. 2 cups didn’t quite bring the dough together so I added a bit more, maybe a tablespoon. It was still slightly less total than 2 unsifted cups. The only thing I varied, was setting the ready-to-bake cookies on the porch, it was 30 degrees out today, while I waited for the oven to preheat. They chilled, but didn’t freeze in that time. They baked perfectly and look exactly like the picture. Very simple to make, I had all ingredients on hand.
Made these today (with the addition of a pinch of cinnamon and a little strawberry extract)! They came out perfect, and didn’t spread like other thumbprint cookies tend to. They aren’t overly sweet, and can even work as a more savory butter cookie if you aren’t feeling like adding jam.
well these are not going into the Christmas cookies box.
This is the most requested cookie during the holiday season and for birthday gifts. We love this recipe!