Recipe
Jam Thumbprint Cookies
I love baking and am always trying out new recipes for cookies, cakes and more. I was sent jams from GoodGood, which is a company that makes keto-friendly jams, naturally sweetened and 100% vegetarian and vegan. While I did enjoy quite a few pieces of toast slathered with their jams throughout my journey with these jars, I found that I could use these jams in one of my favorite cookie recipes - thumbprint cookies.
GoodGood has four flavors of jam - strawberry, raspberry, blueberry and apricot - as well as a chocolate hazelnut spread. Since I have a nut allergy, I could not try this, but my dad said it was delicious and very akin to Nutella and other chocolate hazelnut spreads.
The recipe I used did not turn out very well the first time, so I made some adjustments to make a second batch. It's always important in baking to make sure that you're reading the recipe fully through before you begin, which is a lesson that my very impatient self always seems to ignore.
For my first batch, I added the jam right when I was preparing the cookies to go in the oven, and found that, because this jam was a little bit thinner than the homemade jams I was used to, it ran a little bit over the edges, causing the sides of the cookies to caramelize. Now, I see nothing wrong with this, but I wanted to see if I could get the jam to stay in the center a little bit better. Instead of adding the jam before the cookies went in the oven, I placed the cookies, with their thumbprints already indented, in the oven for 10 minutes, then took them out and carefully added the jam during the last 3-4 minutes of baking and found that they turned out much better. Either preparation method is delicious and will yield excellent cookies, but if you're looking for a little bit of a better presentation, you may want to try the latter method that I mentioned above.
Thumbprint Cookies
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Servings: 35
Ingredients
- 1 3/4 c. all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks butter softened
- 1/2 c. granulated sugar
- 1 large egg
- 1 tsp vanila extract
- Jams for filling