• Jam Jollies

Jam Thumbprint Cookies (Jam Jollies!)

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Every year when the winter holidays roll around, I make a double batch of these lovelies.  I know they are traditionally called Thumbprint Cookies, but our family has always called them Jam Jollies.  I think my mother started calling them this when we were kids and the name stuck.  I usually end up making two more batches, because they disappear so fast!  They are only a few bites each and go down very easy, perfect for serving with a cup of tea or coffee to friends and family that might drop by.  And, it’s a lot of fun to get the kids to help with the dipping and the rolling and thumb printing.

Coating the cookie dough balls with nuts

Thumb prints

The Recipe   Print

Prep Time: 15 mins
Cook Time: 25 mins
Yields: about 20 cookies

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 2 eggs, separated
  • 2 cups flour
  • 1/2 tsp salt
  • 2 Tbsp water, as needed
  • 2 cups finely chopped pecans
  • Jam (I always use apricot and black raspberry, but it’s up to you!)

Method

  1. Preheat the oven to 175° C/ 350° F.  Separate the eggs and set the egg whites aside.
  2. Mix the brown sugar, softened butter, vanilla, and egg yolks.  Stir in the flour and salt.  If the dough is too crumbly and doesn’t hold together, add the water, 1 Tbsp at a time, until the dough holds together.
  3. Shape the dough into 1 inch balls.
  4. Beat the egg whites lightly and dip each ball into the egg white.  Then roll in the chopped nuts to coat.
  5. Place one inch apart on a cookie sheet and depress the center with your thumb or as I do, with the end of my spatula, as pictured above.
  6. Bake for 20-25 minutes, until light brown.  Allow to cool completely, then fill the center of each cookie with a dollop of your favorite jam.

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