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Jam-Filled Thumbprint Cookies

Jam-Filled Thumbprint Cookies

One caveat of all this canning I’ve been doing is the inevitable excess: the partially-filled and improperly-sealed jars that gather on the top shelf of the fridge, along with that solitary jar of last year’s strawberry preserves that must be used before this year’s can be touched. Once opened, they don’t last indefinitely, and considering that we are not big jam eaters (go figure), I knew I had to find a creative way to use them.

Enter: thumbprint cookies.

The base cookie recipe actually comes from our book, where they are filled them with a luscious lemon poppy seed curd. But the cookie is all sorts of versatile, and could be filled with just about anything: from jam to curd to caramel or nutella.

Jam-Filled Thumbprint Cookies

In this case, however, they were perfect with dollops of strawberry vanilla bean, blueberry honey lavender, and white peach vanilla jams.

Three measly jars, however, doesn’t even start to put a dent in my jam stash. I think I canned upwards of 3 dozen jars this year, not to mention the half dozen or so left from last year.

Oh whatever shall I do with it all?

No, seriously. I need ideas. Recipes. Creative uses, both sweet and savory. Do share!

Jam-Filled Thumbprint Cookies

Yield: 40 cookies

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 ounces (or so) assorted jam

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  2. Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
  3. Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  4. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

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69 CommentsLeave a Comment →

  1. 1
    Posted On September 10, 2013 at 8:25 am

    Such a lovely problem to have. Seems to me you’ve got alot of holiday gifts all ready for giving!
    OR Use in handpies, stuffed french toast, in-between cake layers particularly sponge cake, add a little hot pepper and spread over cream cheese for an appetizer……… OR gifts for your readers (wink wink).

    Reply

  2. 2
    Posted On September 10, 2013 at 8:25 am

    perfect use of all that gorgeous jam!  I love how simple these cookies are that you can fill them with anything – great recipe as always Linds!

    Reply

  3. 3
    Posted On September 10, 2013 at 8:34 am

    Love the cookies, they are perfect!! I like the mix you made with the jams, I’m use to see these kind of cookies with only one jam but using different types produce a very good looking picture!

    Reply

  4. 4
    Larissa
    Posted On September 10, 2013 at 8:55 am

    What do you use to get the perfect imprints on your cookies? My thumb doesn’t work well…I’ve tried the end of a wooden spoon, but that’s a little small, a tart tamper is too big…does a regular spoon really work that well? I never think it’s deep enough.
    Thanks for any tips!

    Reply

    • Posted On September 10, 2013 at 9:00 am

      I use a round teaspoon measuring spoon. It’s perfectly circular and bulbous and makes perfect indents. Because I agree, thumbs are not perfectly round! Something like a marble or other spherical thing could work too.

    • Ellen
      Posted On September 10, 2013 at 10:56 am

      A cork works well as well .

    • Larissa
      Posted On September 11, 2013 at 10:46 am

      Thanks! I just purchased those round measuring spoons this spring. I haven’t made “thumbprints” since then. But they will be perfect!

      Ellen, thanks for that tip, too!

    • marcia cady
      Posted On October 24, 2013 at 7:30 pm

      How about the back of a small melon baller?

  5. 5
    Posted On September 10, 2013 at 9:06 am

    These look wonderful!

    Reply

  6. 6
    Posted On September 10, 2013 at 9:08 am

    Looks so yummy!

    Reply

  7. 7
    Posted On September 10, 2013 at 9:30 am

    I’m so ready to use up all my jam jars on these cookies!

    Reply

  8. 8
    Helen
    Posted On September 10, 2013 at 10:04 am

    How about linzer tortes and/or a classic English Victoria Sponge cake, and/or the most amazing almond butter and jam finger sandwiches, and/or swirled in Greek yogurt?  If any left over, I can arrange to send you my address :-)

    Reply

  9. 9
    Alyse
    Posted On September 10, 2013 at 10:17 am

    Just quickly thinking- how about cheese and jam blintzes, crepes with jam, jam used instead of cinnamon-sugar in “cinnamon” buns,  also toppings for cheesecake?

    Reply

  10. 10
    Posted On September 10, 2013 at 10:36 am

    Heat up the jam and pour it over ice cream! 

    Reply

  11. 11
    Posted On September 10, 2013 at 10:48 am

    What beautiful cookies! I like to spread homemade jam over waffles or buckwheat pancakes in the morning. You could also soften some ice cream and swirl jam into it.

    Reply

  12. 12
    Ellen
    Posted On September 10, 2013 at 10:55 am

    Like you, I enjoy the process of making jam more than I do eating it, and annually vastly exceed my ability to consume it, even after my family and friends have taken whatever they like.  I do up large gift baskets with jams and jellies, enclose little cards with ingredients, description, and possible recipes.  These I donate to my former workplace (I am retired) , the local women’s shelter , and one to their governing organization.  Work and the Board of the Center use them in their Christmas fundraising efforts. (My workplace adopts local families in need for Christmas).  The Women’s shelter love to offer homemade anything to their guests.  Win win for all of us.  

    Reply

  13. 13
    Becca
    Posted On September 10, 2013 at 11:02 am

    I love making salad dressing with fruit preserves. Usually 2 tbl of balsamic vinegar, 1/4 cup preserves (apricot or raspberry work well), 1/3 cup olive oil, salt and pepper. Toss with salad greens and any fruit you have around — maybe sliced apples or cantaloupe — and pecans or walnuts.

    Reply

  14. 14
    Posted On September 10, 2013 at 12:16 pm

    Sorry I don’t have any inspiration for you, but I will give these cookies a go!

    Reply

  15. 15
    Posted On September 10, 2013 at 12:41 pm

    The photos are gorgeous and I love jam-filled anything, it’s such a nice touch. 

    Reply

  16. 16
    Posted On September 10, 2013 at 12:46 pm

    I like these little cookies a lot, anything with jam in it in a winner for me. I made a Jam Tea Bread that involved plenty of lovely jam. The recipe is on my blog baking in pyjamas.

    Reply

  17. 17
    Judy
    Posted On September 10, 2013 at 12:56 pm

    I would use the jam to make salad dressings! You can use a basic vinaigrette recipe and replace the honey (and then some) with jam. Some of the yummiest salad dressings are the ones that are sweet and tangy. I also make a quick appetizer of puff pastry in a mini muffin pan filled with brie and jam. Homemade jam would be to die for in it. OH! My favorite cookies of all time are venetian cookies, and those use a whole jar! Those use raspberry or apricot jam, but I could just imagine the pleasurable joy to have different layers in different flavors. Also, those cookies combine your favorite things (that you have mentioned on the blog) almond and chocolate! If you need a reputable recipe for any of these, let me know. I also love to cook, as you can probably tell. :)

    Reply

  18. 18
    Noreen
    Posted On September 10, 2013 at 3:04 pm

    http://www.bhg.com/recipe/cookies/rosemary-kissed-orange-thumbprint-cookies-tuscano/
    Here you go, try this recipe…one of my favorites and isn’t the name of the cookie so cute?!
    Love your site, Lindsay! And your name…same as my daughter’s :)

    Reply

  19. 19
    Posted On September 10, 2013 at 3:36 pm

    I totally have the same problem with canning! I love the process so much that I always end up making way too many jars of jam and pickles and fruit and sauces, and I don’t eat nearly enough (or have enough jam-eating friends) to keep up with it. Here’s hoping everyone else has some great ideas for using it all up! (besides these cookies, obviously, which look delicious) :)

    Reply

  20. 20
    Miche
    Posted On September 10, 2013 at 3:39 pm

    How about hamentashen?  rugelach?  kolaches?  

    You could use the jam as the base for a meat marinade.  

    Reply

  21. 21
    Posted On September 10, 2013 at 4:00 pm

    This is a great idea, and I’m going to use it.  I’ve been thinking of using some excess jam in ice cream for flavoring; I think that ought to work.

    Reply

  22. 22
    Posted On September 10, 2013 at 4:12 pm

    li ho fatti anche io e sono una delizia unica, irresistibili!!!

    ti seguo su bloglovin

    pastaenonsolo.it

    Reply

  23. 23
    Gwen
    Posted On September 10, 2013 at 4:17 pm

    These cookies are so cute! Totally saving this recipe for later :D

    Reply

  24. 24
    Posted On September 10, 2013 at 4:32 pm

    I’m a huge jam eater. I’ll GLADLY take some off your hands ;) Heck, I’ll probably come and get it from you! 

    Reply

  25. 25
    Posted On September 10, 2013 at 5:13 pm

    These look perfect, YUM!! 

    Reply

  26. 26
    Posted On September 10, 2013 at 5:48 pm

    Ive seen that cookie base in your book and actually half- studied it a few months back! Didnt end up making them but now that I see these thumbprints, I need to. Adorably perfect. Pinned!

    Reply

  27. 27
    Posted On September 10, 2013 at 5:54 pm

    These are so pretty! I love all the different jams in them!

    Reply

  28. 28
    Posted On September 10, 2013 at 6:06 pm

    I will gladly take a jar of each type of jam off yours hands ;)  I adore jam and am drooling over just the names of those jams!  The sole reason for making thumbprint cookies is to serve as a vehicle for jam to get into my mouth.

    Reply

  29. 29
    Posted On September 10, 2013 at 6:35 pm

    I have the love making jam, don’t love eating it problem too. Makes for great gifts but they do still add up at home. Cookies are a good plan for using up the excess.

    Reply

  30. 30
    Diane
    Posted On September 10, 2013 at 6:40 pm

    These look delicious! I will have to make them soon.
    Your “extra” jams would make wonderful gifts during the holiday. What teacher, postman, bus driver, hairstylist, dog groomer, etc. wouldn’t appreciate a homemade gift of jam? Perfect for gift giving!!!

    Reply

  31. 31
    Posted On September 10, 2013 at 6:48 pm

    Emily, First let me say that I LOVE YOUR BOOK. My husband and I own a farm in Virginia and we have farm-to-table dinners here once a month with food from local farmers. I purchased your book a month or so ago and we have already enjoyed serving your Maple Glazed Pork Meatballs from our own pork and this month we’re making the incredible Parmesan beignets with spicy-tomato peach jam. We have 80 hungry customers waiting to taste them. We too make jam —lots and lots and lots of it. We take local berries and sell them at our Farmer’s Market and can’t wait to try the White Peach Vanilla!! Here are some of the ways that we use our own jam to entice customers to buy more: Bake brie with almost any kind of jam inside for a wonderful appetizer, glazed jam on chicken (Peach is especially nice), Glazed pork with a wonderful Plum with Cinnamon and Ginger Jam (but you could try anything), Fish with any type of citrus jam ( we’re using our balsamic with black pepper jam). We make gift jars in the tiniest jars to give to people that come to our dinners – spiced peach looks wonderful in the 1/4 pint jars with beautiful labels and pretty ribbon, over ice cream for wonderful desserts, in salad vinaigrette’s (strawberry is especially delicious), and over goat cheese and crackers. Yum! (A customer suggested this for our Blueberry lemon jam but almost anything would work.) Hope this gives you as many ideas as you have with your book – which we are constantly praising in our part of the country. Plus, it’s just so darn pretty with those beautiful picture and wonderful fonts . (I’m so envious…) Thanks for all the wonderful emails we get from you. I always look forward to them with eager anticipation for what comes next….. Lynn & Larry Bauer, Fern Valley Farm, Bristol, Va.

    Reply

  32. 32
    Posted On September 10, 2013 at 6:52 pm

    Oops.. I forgot to mention my favorite….use jam in ice cream pies. We use jars and jars of jam to make our own berry flavored ice cream pies. To die for…. however, definitely not on the weight watchers plan…. Just mix with a wonderful vanilla bean ice cream over a cookie crust and freeze. Yum.

    Reply

  33. 33
    Posted On September 10, 2013 at 9:14 pm

    These are so cute and I love your gorgeous photos! I am not normally a jam and dessert girl, but these sound like something I would love!

    Reply

  34. 34
    Posted On September 10, 2013 at 11:12 pm

    What a delicious problem at hand! Love jams and thumbprint cookies. So so yum :)

    Reply

  35. 35
    Laura
    Posted On September 11, 2013 at 4:43 am

    Just made these lovely biscuits with my 2 year old. We had great fun and they turned out lovely. Not quite as good looking as yours though. Thanks for the inspiration.

    Reply

  36. 36
    Posted On September 11, 2013 at 6:42 am

    Thumbprint cookies are my favorite!!! Especially at christmas time… By any time of year, they’re still fabulous!

    Reply

  37. 37
    Kellie Wyatt
    Posted On September 11, 2013 at 11:36 am

    Just made these today!  I used spiced pear butter I canned instead of preserves.  I was a little unsure of the outcome until I tasted one.  The cookies were delicious!  Thank you so much for such a wonderful recipe!  Will definitely be making these in bulk for bake sales this fall.

    Reply

  38. 38
    Posted On September 11, 2013 at 1:47 pm

    Lemon poppyseed curd! YES! I wonder what other curds we could toss poppy seeds into…

    Reply

  39. 39
    Posted On September 11, 2013 at 6:32 pm

    I make them myself and I LOVE these cookies so much! They’re our favorite for the holidays!

    Reply

  40. 40
    Dawn
    Posted On September 11, 2013 at 6:58 pm

    Jam uses:
    * homemade ice cream
    * meat marinades (my husband used most of the marmalade & a lot of the apricot jam I made this way)
    * pb&j sandwiches
    * jam on toast/muffins/biscuits (homemade jam + homemade bread=YUM!)
    * give it as gifts

    Good luck!

    Reply

  41. 41
    Posted On September 11, 2013 at 9:25 pm

    These look so good! Great way to use up any extra jam! :)

    Reply

  42. 42
    Posted On September 12, 2013 at 7:29 am

    I love thumbprint cookies!, what a great way to use up extra jam.

    Reply

  43. 43
    Posted On September 12, 2013 at 5:07 pm

    I can always buy jam from you that needs to be used ASAP.  Seriously!  Consider it a contribution to your jar fund.  I don’t want to think about how much you spend on jars.  Ha!

    Reply

  44. 44
    Posted On September 12, 2013 at 7:48 pm

    You could make the tarts that my mom’s family has always called Congress Tarts, but may have a different actual name. Little tart shells with a dollop of jam in the bottom, and a cakey frangipani topping. We always make them for christmas, but they would be yummy any time :)

    Reply

  45. 45
    Yvonne
    Posted On September 13, 2013 at 3:19 am

    I used jams to make jam filled doughnut muffins. these are baked not fried and toss in caster sugar. I also made bakewell cake instead of bakewell tart, its traditionally filled with raspberry jam but balckcurrent jam that a friend gave was wonderful.

    Reply

  46. 46
    April
    Posted On September 13, 2013 at 3:25 pm

    Mix jam with a bit of mayo and spread it on top of a salmon fillet and broil it. HEAVENLY.

    Reply

  47. 47
    Valerie
    Posted On September 15, 2013 at 10:35 pm

    Thank you for sharing a wonderful recipe! I made these cookies over the weekend with homemade jam. They turned out great!

    Reply

  48. 48
    Emily
    Posted On September 17, 2013 at 8:28 am

    I love to stir a spoonful of jam into Greek yogurt or oatmeal for breakfast. I also make an easy cheese plate with white cheddar, goat cheese, a jar of jam, and crackers or baguette, and I feel instantly fancy. And sometimes I’ll use a jar of jam for an easy fruit bar, hand pie filling, etc. – saves a step while cooking something complicated since the jam is ready to go.

    Reply

  49. 49
    Catherine
    Posted On September 17, 2013 at 12:00 pm

    I make a PB&J coffeecake based on this recipe http://www.twopeasandtheirpod.com/peanut-butter-and-jelly-coffee-cake/

    I’ve tweaked it to make it more tender with a finer crumb (we like cake-like coffee cakes at my house), but the recipe as-is is great. It also uses 1/2 cup jelly/jam at a time!

    Otherwise, our jam usually gets mixed with cottage cheese or yogurt or kefir or other sour dairy product and eaten as something sweet for breakfast or after dinner. It’s great warmed up on french toast with whipped cream (especially with Rose Levy Beranbaum’s easy recipe).

    Reply

  50. 50
    Robin Chesser
    Posted On September 29, 2013 at 2:10 pm

    I just finished making the thumbprint cookies yours are the best I have ever made!! Thanks for sharing.

    Reply

  51. 51
    Savannah
    Posted On October 29, 2013 at 10:54 pm

    Does the butter HAVE to be unsalted? What if I used salted butter and left out the salt to add? Would that do the trick? Sorry if this was already asked! I would LOVE to make these tomorrow… I just do not have unsalted butter.

    Reply

    • Posted On October 30, 2013 at 8:25 am

      I like using unsalted butter because I can control the saltiness of the final product. Depending on the brand and style of your butter there’s really no way to know how much salt is in there. Yes, it’ll definitely work in this recipe, but as to how much (if any) extra salt you’ll need, I can’t say!

  52. 52
    Kimberly
    Posted On November 11, 2013 at 3:22 pm

    You can use jam in marinades, as others have said, but it also works really well in meat glazes. 

    Most types of jam also go well with cheese. Kraft is now making a jalepeno cream cheese spread that would be great on crackers with jam. I’m not sure how that will blend with the vanilla or lavender though. 

    Jam can be served as a condiment with almost anything. And a thin layer of jam can go on a turkey sandwich, for example. I’ve eaten jam in grilled cheese sandwiches made with Gouda or Havarti.

    A good baked brie recipe with jam is great for parties.  

    Depending on the type of jam, you could mix it into a stir-fry sauce. It could be used to sweeten dipping sauce, for anything. Or for some things, it can be used by itself for dipping.

    Reply

  53. 53
    Sherrie
    Posted On December 3, 2013 at 4:27 pm

    What would be the best way to store these beauties

    Reply

  54. 54
    Jennifer
    Posted On December 10, 2013 at 10:18 pm

    My sister adds mango jam into store bought barbeque sauce. She uses it on pork ribs. She brushes it on at the last 10 minutes of grilling to get it caramelized and not burnt. I’m sure you could use the peach or any flavored jam for that. I’m sure you could try it on chicken as well. Sometimes when I make tea I add a spoonful of jam for flavoring. Its quite nice  and adds a little something something.  You could also try selling some to your readers who don’t have the time to make it ourselves? :o)

    Reply

  55. 55
    Lisa
    Posted On December 14, 2013 at 12:07 pm

    When I bake fruit bars (like my strawberry rhubarb bars) – I will make a glaze on the top of the bar using leftover jam thinned with a little water. It makes a lovely glaze, and I bet it would photograph beautifully!

    Reply

  56. 56
    Posted On December 21, 2013 at 7:44 pm

    These are scrumptious! I just took a pan out of the oven and had to try one while it was still hot! Thanks for the recipe! 

    Reply

  57. 57
    Sarah
    Posted On December 31, 2013 at 9:29 pm

    I made the cookies and the were great!
    I think one of my favorite things to do with jam bars. ^^

    1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
    1 1/2 cups almond flour (sometimes split it and use half almond half wheat flour)
    1/2 teaspoon ground cinnamon (sometimes I also add nutmeg)
    1/4 teaspoon kosher salt (you can use regular salt I just really like sweet and salty)
    1/4 teaspoon baking powder
    1/2 cup packed light-brown sugar
    1/4 cup granulated sugar
    1 large egg yolk
    3/4 cup assorted things like oats, nuts, dried fruit (sometimes that fruit should be chopped),
    1/2 cup fruit jam

    Step 1
    Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.

    Step 2
    In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.

    Step 3
    In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.

    Step 4
    Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

    Reply

  58. 58
    Rachel B
    Posted On January 4, 2014 at 10:41 am

    I just made a batch of these with some homemade peach and raspberry jam. Do you think they would freeze well or am I sending out a bunch of care packages today?

    Thanks!

    Reply

  59. 59
    Gail
    Posted On January 25, 2014 at 4:33 am

    Jam Wine – THE best way to use up those jams that have got a bit old, or the ones that failed miserably. Here’s the recipe;
    1.5kg Jam
    3.75 liters water
    2 tsps pectic enzyme
    250 grams chopped raisins
    Juice of 1 lemon
    Bordeaux Wine Yeast
    Campden tablets for sterilizing
    Heat the water and dissolve the jam in it. Add the raisins and lemon juice. Leave to cool in a covered, sterilized plastic bucket.
    Add 1 crushed Campden tablet and the pectic enzyme. (Pectin, which makes the jam set, also makes wine cloudy. The enzyme gets rid of it) Wait 24 hours.
    Add the yeast and keep the bucket in a warm place (above 20 degrees) until the mixture fizzes.
    Strain out the liquid into a fermentation jar, fit an airlock and leave to ferment.
    Once the wine has cleared, pour into bottles, adding a tablespoon of gin or vodka to each bottle. (the extra alcohol is a preservative and allows the wine to keep for longer)
    HINT: Homemade jams without added pectin are best. I got my nicest wines from combining whatever jams and jellies were lurking in the back of the cupboard.

    Reply

  60. 60
    kjerman
    Posted On June 22, 2014 at 5:01 pm

    I was very unhappy with this recipe :(. 
    I have made thumbprints many times before and was quite excited to try this recipe. The cookies were way too sweet as well as buttery. You could taste each ingredient in the recipe. They tasted store-bought. Would not recommend. 

    Reply

  61. 61
    Mallory
    Posted On September 12, 2014 at 10:28 am

    I’ve been having a problem recently with my cookies cracking when I make the basin. What can I do to prevent that?

    Reply

  62. 62
    jessica
    Posted On November 30, 2014 at 1:30 pm

    I just tried these and followed EVERY step. I have flat sugar cookies. I make Jam thumbprints every year and your recipe is awful. What a waste!! 

    Reply

    • Posted On December 17, 2014 at 8:35 am

      Sorry these didn’t work out for you. I find that these can spread out a bit (although they’ve never come out flat for me) if the oven temperature is too low, try bumping it 25º and see if that helps. Baking sheets also have a lot to do with the way a cookie bakes. If you have different baking sheets I might try using those, maybe with silpats or parchment paper.

  63. 63
    Megan
    Posted On December 1, 2014 at 7:26 pm

    My mom made these for Thanksgiving and everyone raved about them! I think they liked them more than the turkey! I will make these for Christmas with some of my homemade jams and I can’t wait! I’ve never seen your website before and  am excited to look around!

    Reply

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