4.30.2010

Jam Thumbprint Cookies - Recipe

How delicious do these jam thumbprint cookies look?  We have been needing spice jars for a while.  It's so much cheaper to buy in bulk so our cupboard is crammed full of little baggies of spice.  While Jeff was waiting for our car to be fixed, (The car is having a bad month.) Jeff wandered into Marshall's and saw a set of six little jellies for six dollars.  That's a dollar a jar.  We have previously priced spice jars at $1.50-$3.00 and thought, "No way!  We're not paying more for a jar than for the spice." 

These little jelly jars will be perfect for spices and we'll get some bonus jam.  Now what do we do with this jam.  Short of eating peanut butter and jelly for dinner every night, we decided on thumbprint cookies.  It was a fun way to sample the jelly too.  We had lemon curd, Scottish strawberry, pineapple ginger and Scotish black currant.  The lemon curd and black currant were my favorite. 

I've still got some homemade pint jars of wild grape jelly, quince and blueberry in the cabinets and I could see making more of these.  Jeff's on his second batch.  This time he's going to use peanut butter instead of butter.  Peanut butter and jam thumbprint cookies sound good to me!  I'm enjoying finding ways to use up extra jam.  To use up the two egg white left over from making the thumb print cookies, I plan on making these breakfast cookies that call for both jam and two egg whites.  It's like these two recipes were made to help us use up the jelly.

Jam Thumbprint Cookies

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor
 
Step 1: Preheat the oven to 375 degrees.

Step 2: In a medium bowl, cream together the butter, vanilla white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of jam.

Step 3:  Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Yields 24 cookies

4 comments:

  1. that girl down south4/30/2010

    These cookies remind me of the Henry and David cookies I love!

    I make a glaze with jelly/jam. Mix the jelly and some soy sauce into a small sauce pan. Stir until it thickens and brush on to the meat in the last stages of cooking. (sugar will burn)
    I just eyeball it for measurements but definitely less soy sauce than jelly. Maybe a table spoon for that size jelly?

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  2. What a nifty idea :) And a double bonus! Cookies for now.....jars for spices :) Great work!!!

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  3. You could also make muffins with a surprise jam center... you know to go along with your muffin kick! :D

    I've done it before and it is pretty good!

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  4. I've been trying to find ways to use up the egg yolks sitting in my fridge, b/c i made meringues and macaroons, which only use egg whites. Thanks for the recipe! And now I can use the little jam jars that i've had in my pantry for months!

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