Delicious Thumbprint Cookies With Jam

One of my all-time favorite holiday treats is jam thumbprint cookies. Do I apply that statement to all cookies? Maybe. But with that snowball-like coconut coating and the little jewel-like spots jammed in the middle, how could they not be my favorite? They're not just attractive, though! These little show-stoppers are as aesthetically pleasing as they are savory. Create sure they are on your cookie tray this year because they are also SO simple to make.

THUMBPRINT COOKIE: WHAT IS IT?

The rich shortbread crust is used to make thumbprint cookies, which are fashioned into tiny balls with tiny depressions, or "thumbprints," in the center and are filled with jam or other sweet delights. Together, the sweet jam core and slightly salty shortbread provide the ideal counterpoint, and they provide a gem-like complement to a cookie tray or afternoon tea.

MUST BE WITH COCONUT OR NOT?

You may make these thumbprint cookies without the coconut covering if you don't like coconut. Simply omit the egg white dunk and coconut rolling, and follow the rest of the instructions as usual. Another fantastic choice is to roll the biscuit in powdered or granulated sugar for an iced or snowy appearance!

WHICH JAM SHOULD I USE?

The fun part of these cookies begins here. This recipe is a terrific way to use up the leftover jam jars in your refrigerator because you can use any type of jam you like. For the cookies in the pictures, we combined raspberry, strawberry, and orange marmalade. Other spreads like lemon curd, caramel, Nutella, or even sweets like Rolos or chocolate kisses can be used to fill them.

THE RIGHT WAY TO STORE THUMBPRINT COOKIES

Before storing the thumbprint cookies, make sure they have cooled completely to room temperature. After they have completely cooled, store them at room temperature for 3–4 days in an airtight container. It is possible to freeze the cookies for longer storage. Before eating, let the frozen thumbprint cookies thaw at room temperature.

A GUIDE WITH PHOTOS ON HOW TO MAKE THUMBPRINT COOKIES

8 tablespoons of salted butter and ⅓ cup sugar should be creamed in a mixer until the mixture has a light color and a creamy consistency. Take one large egg apart, and reserve the whites. The butter and sugar will once again become light and creamy when the yolk and ¼ teaspoon vanilla extract are added.

Mix 1 cup of all-purpose flour and 1⁄4 tsp. salt in a different bowl. A little crumbly dough will form after adding the flour mixture to the bowl containing the butter and mixing on low speed.

The dough shouldn't be overly crumbly, but there shouldn't be any dry flour left in the basin either. The dough should form a solid ball if you squeeze it together in your hand.

Wrap the dough in plastic after forming it into a ball. The dough should be chilled for 30 minutes.

Set the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper when it's time to make the cookies. Cut the dough into 16 pieces of the same size. The simplest method is to first divide it into four pieces, then divide each of those pieces once more into four.

Each dough piece should be formed into a smooth ball. The reserved egg white should be lightly whisked until it becomes barely runny. Put 1 cup of coconut shreds in another bowl. Each cookie ball should be dipped in egg white before being coated with the coconut. Put the coated cookies on the baking sheet that has been prepared.

Make an indentation in the middle of each cookie with your thumb or the back of a round ½ tsp measuring spoon.

1⁄2 teaspoon of your preferred jam should be placed in each depression (we used raspberry, strawberry, and orange marmalade).

Bake the thumbprint cookies in a 350°F oven for 15 minutes, or just long enough for the edges of the coconut to turn golden brown.

Before serving, let those adorable tiny cookies cool! Bon appetit 😍

Making Jam Thumbprint Cookies

A shortbread base, sweet fruit jam, and a nutty coconut coating are the ingredients for the traditional Christmas cookie known as Jam Thumbprint Cookies.

• SERVINGS: 16 cookies
• PREP: 25 mins
• COOK: 15 mins
• CHILL TIME: 30 mins
• TOTAL: 1 hr 10 mins

INGREDIENTS:

• 8 Tbsp salted butter, room temperature ($1.00)
• 1/3 cup granulated sugar ($0.11)
• 1 large egg, separated ($0.21)
• 1/4 tsp vanilla extract ($0.14)
• 1 cup all-purpose flour ($0.12)
• 1/4 tsp salt ($0.02)
• 1 cup sweetened coconut ($0.83)
• 8 tsp fruit jam ($0.26)

INSTRUCTIONS:

1. In a bowl, combine the sugar and butter at room temperature. Until the mixture is light in color and creamy in texture, cream the butter and sugar together on high speed in a mixer.
2. Divvy up the egg white from the yolk. To the butter and sugar mixture, add the egg yolk and vanilla, and stir to incorporate. Egg white should be saved for later.
3. The four should be thoroughly mixed with the salt in a different basin. The butter mixture and flour combination should be combined, and the mixture should be mixed on low speed until a somewhat crumbly dough forms. There shouldn't be any dry flour left in the bowl after mixing.
4. The dough should be formed into a ball, wrapped in plastic wrap, and chilled for 30 minutes.
5. Set the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper when it's time to make the cookies. The egg white should be lightly whisked until it becomes somewhat runny. Put the coconut shreds in another basin.
6. Roll each of the 16 pieces of dough you have divided into balls. Each ball should be dipped in the egg white before being coated with the shredded coconut. Put the coated cookies on the baking sheet that has been prepared.
7. Make an indentation in the middle of each cookie with your thumb or the back of a round 12 tsp measuring spoon. Each indentation should have about 12 tsp of jam.
8. The coconut should only be faintly golden around the edges after 15 minutes of baking the cookies. Before serving, allow the cookies to cool.

NUTRITION:

• Serving: 1cookie
• Calories: 133kcal
• Carbohydrates: 15g
• Protein: 1g
• Fat: 8g
• Sodium: 102mg
• Fiber: 1g

AUTHOR: Beth – Budget Bytes