Jam Filled Thumbprint Cookies


  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 Tbsp heavy cream
  • 1 egg, separated
  • 2 tsp vanilla
  • 2 cups flour
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ cup crushed pecans, almonds, or hazelnuts
  • Seedless raspberry or other favorite jam, stirred until smooth

Cooking Instructions

  • Preheat oven to 350F and line baking sheets with parchment paper.
  • ‍In large bowl, blend butter and sugar until creamy.
  • ‍Add egg yolk, cream, vanilla, and mix well.
  • ‍In separate bowl, sift flour with baking powder and salt, add to butter mixture and combine until smooth.
  • ‍Form dough into small balls and dip in egg white, then roll in crushed nuts. Place on baking sheet about one inch apart.
  • ‍Make a small indentation with thumb on each ball before baking.
  • ‍Bake for about 20 minutes until lightly golden.
  • ‍While still warm, spoon a tiny bit of jam into thumbprints.
  • ‍Let cool for several minutes before removing to wire rack.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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