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small butter cookies with almond-coated rims and deep red raspberry jam centers on an everyday plate
Andre Lewis

Jam Thumbprint Cookies

Make the indentation before baking. Make it deep enough to hold jam, but don't push through the bottom. A small spoonful is enough. Overfilled thumbprints bubble sticky jam onto the tray and lose the clean contrast between buttery cookie and tart fruit. These use raspberry jam and chopped almonds around the rim, so they bring both crunch and a bright center to the tin.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1 large egg separated
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp fine salt
  • 1/2 cup finely chopped almonds
  • 1/3 cup seedless raspberry jam

Method
 

  1. Heat the oven to 350°F and line two baking sheets with parchment. Beat butter and sugar until creamy, then beat in the egg yolk and vanilla.
  2. Mix in flour and salt just until the dough comes together. Divide into 24 balls.
  3. Lightly beat the egg white. Dip the outer sides of each ball in egg white, roll in almonds and set on the sheets, leaving the bottoms mostly bare.
  4. Press a deep hollow into each ball with the end of a wooden spoon, keeping the base intact. Fill each hollow with about 1/2 teaspoon jam.
  5. Bake one sheet at a time for 11 to 12 minutes, until the edges are pale golden. Let cool on the sheets for 10 minutes before moving; the jam will be very soft while hot.