Barefoot Bloggers: Jam Thumbprint Cookies

April has been “Cookie Month” with lots of new recipes being tested.  I am thrilled to say that I have found another keeper.  (Please don’t let the bad photography deter you from this recipe).

Over on Barefoot Bloggers, Cassandra of Foodie with Little Thyme chose these delightful Jam Thumbprint Cookies.  The recipe can be found on page 208 of Barefoot Contessa Family Style by Ina Gartner.  I was happily surprised by how much I liked these cookies.  Having tried & liked Dorie Greenspan’s  Thumbprints For Us Big Guys fairly recently, I wasn’t very open-minded going into this one.  And then I bit into one, and my mouth shouted:  “HEAVEN”!

A couple of warnings if you do make this recipe:  One, I found the dough to be v-e-r-y dry.  So dry, in fact, that I had to add a couple more tablespoons of butter to get the dough to come together at all.  Second, when she says chill the dough for 30 minutes, she doesn’t mean refrigerate the dough overnight.  Doing that made the dough too firm to easily make an indentation for the preserves.

Warnings notwithstanding, I will definitely make these again (and again) (and again).  I loved them!

Jam Thumbprint Cookies


  • 3/4 pound (3 sticks) unsalted butter, at room temperature (may need more)
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or apricot jam (I used raspberry)


Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

It’s Thyme To Eat!


Explore posts in the same categories: Barefoot Blogging, Dessert, Uncategorized

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One Comment on “Barefoot Bloggers: Jam Thumbprint Cookies”

  1. Judy Says:

    Weren’t these cookies delicious? I’ll be making them again, too.

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