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.
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!
Note: This recipe has been re-tested and updated as of December 20, 2015, after receiving more than a few comments that the cookies spread too much when baking. This new version should resolve any issues! I do still recommend baking these on a light or medium colored heavy-weight baking sheet (they’ll look prettier than if baked on a flimsy or dark one, trust me).
Yield: 40 cookies
Cook Time: 20 minutes
Total Time: 1 hour