Thumbprint Cookies | Jam Cookies (Step by Step Pics)

Thumbprint cookies or Jam cookies are similar to shortbread cookie dough. The name 'thumbprint' comes from the fact that we use our thumb to make the indentation in the cookie and the indentation  is filled with jam. These are perfect holiday cookies but kids will surely enjoy all time. My kids love them and have been making this quite some time now. They are easy to make and can be refrigerated until bake,that way the cookies don't spread much.These are bite size cookies that are addictive. A mixed jam filling may make it even more interesting and appealing for kids.I had only pineapple jam at home and have used that. Do give this a try and enjoy !!


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Preparation time ~ 10 minutes
Baking time ~ 12 minutes
Serves ~ 18-20 cookies
Author ~ Julie
Ingredients
all purpose flour / maida 1 cup
granulated sugar 1/4 cup + 1tbsp
vanilla extract 1/2 tsp
egg 1 large
unsalted butter 1/2 cup(113 gm)
salt 1/4 tsp
*nuts 3/4 cup
*jam 1/4 cup

Method

• Dry roast the almonds and cashews in a baking tray or dry roast in a pan.Pulse the nuts after cooling to a coarse powder. Keep aside.

• In a bowl, add the softened butter. Beat until creamy and add in the granulated  sugar(I powdered and added as the granulated sugar here is more of a crystals than fine granules). Beat again with a wooden spoon, and then add in the egg yolk(reserve the egg white for covering). Beat again the yolk and add in vanilla extract.

• Finally fold in the flour in batches and make a dough. Now,prepare a cookie tray with parchment paper. Pinch out small portions like a large gooseberry / amla(or weigh 15 g each on scale).Smooth out the rounds and place on tray. If you feel the balls are very sticky and soft,then refrigerate for 15-30 minutes to harden lightly(its better to refrigerate and bake,helps the cookies from spreading much).
• Beat the reserved egg white lightly. Now dip each ball in egg white and roll in coarsely powdered nuts. Place again on baking tray. Space an inch apart(it doesn't spread much though).
• Similarly do for all balls. Now using the back of a rounded edge spoon or with your finger, make an indentation in the center to place the jam. Do this for all cookies and you may see that the round balls flatten and the indentation is made.

• Preheat oven to 350 degrees F or 180 degrees C and then place the tray in the oven to bake.
• In the meantime, place half a tsp of jam in each indentation of the cookie to fill. Bake in the oven for 12 minutes( mine took only 10 minutes). The cookies may be very soft to touch immediately. Cool on wire rack for 15 minutes and then transfer to wire rack to cool completely before storing. The cookie turns crisp like short bread cookies once it cools. 

NOTES

* Powdering the sugar is optional. You may add granulated as well but I feel powdered gives the soft touch.

* You can use any nuts of your choice like walnuts, pecans, hazelnuts, almonds, cashews. I have used almonds and cashews in the ratio of 2:1.
* You can even use dry shredded coconut to roll the cookies instead of coarsely powdered nuts.

* Use a bright colored jam for better appeal.You can use any jam of your choice. I have used pineapple jam.
* You can leave out the rolled nuts or shredded coconut and just make it plain too.