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Jam Thumbprints Recipe

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This recipe for Jam Thumbprints is from Margaret's Desserts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup sugar
1 cup (2 sticks) butter, at room temperature
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups plus 3 tbsp four
1/3 cup raspberry jam (or apricot)

3 4 cup confectioners’ sugar
1 tsp almond extract
2 to 3 tablespoons water
Directions:
Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, with an electric mixer, combine the sugar butter, and almond and vanilla extracts. Beat at medium speed until creamy (1 to 2 minutes).
3. Reduce the speed to low and add flour. Continue beating until well mixed.
4. Take a scoop of dough about the size of a small walnut and roll it into a smooth ball. Place the balls 2 inches apart on baking sheets. With your thumb, make an indentation in the center and fill each thumbprint with about ¼ teaspoon jam.
5. Bake for 15 minutes until light brown around the bottom edges but pale on top. Allow to cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
6. Stir together 3/4 cup confectioners’ sugar, 1 tsp almond extract and 2 to 3 tablespoons water (enough to make a thin glaze). Drizzle the glaze over the cookies
Number Of Servings:
Number Of Servings:
3.5 dozen

 

 

 

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