Jam Thumbprint Cookies (Jam Jollies!)
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.
Prep Time: 15 mins
Cook Time: 25 mins
Yields: about 20 cookies
- 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!)
- Preheat the oven to 175° C/ 350° F. Separate the eggs and set the egg whites aside.
- 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.
- Shape the dough into 1 inch balls.
- Beat the egg whites lightly and dip each ball into the egg white. Then roll in the chopped nuts to coat.
- 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.
- 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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