Jam Blossoms

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Yield: 25 cookies

Recipe photo

These simple shortbread cookies are crowned with a dollop of jam or preserves, making them plenty tasty for everyday, but fancy enough to serve with cappuccino after your elegant dinner party.

Jam Blossoms

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 25 cookies
Published: 03/07/2010

Ingredients

Cookies

Topping

  • heaping 1/2 cup jam or preserves

Directions

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1) Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

2) Combine the sugar, butter, salt, and vanilla and almond extracts, beating till smooth.

3) Add the flour, again beating till smooth.

4) Drop the dough in 1" balls onto the prepared baking sheet, leaving about 1 1/2" between them; a teaspoon cookie scoop works well here.

5) Using the flat bottom of a glass or measuring cup, flatten the balls gently, to about 1/4" thick.

6) Bake the cookies for 10 minutes, till their edges are just starting to brown. While they're baking, find a flat bottle lid or other round, flat object about 1 1/4" in diameter, to press indentations into the baked cookies.

7) Remove the cookies from the oven, and working quickly, firmly press straight down into their centers, to make a shallow indentation about 1 1/4" across. We simply upended a bottle of vegetable oil and used the screwed-on cap to make the indentations.

8) Dollop 1 level measuring teaspoon of jam or preserves into the center of each cookie, spreading it to the edges of the indentation, if necessary.

9) Let the cookies cool completely right on the pan. Store any leftovers on a plate covered loosely with plastic wrap; or slide the plate into a bag, ballooning it up so the bag doesn't touch the jam. You can also store these cookies under a cake cover.

Yield: about 25 small (2") cookies.

Reviews

1
  • star rating 12/22/2014
  • Melissa from Montreal, QC
  • So good! Be sure to double (or 1.5x) the recipe - or you'll regret it! Jam thumbprints are my husband's favourite cookie - and this recipe will replace my old version. The use of powdered sugar (compared to granulated in my recipe) gives a crunchier texture. I also like the method of baking the cookies before adding jam. My old recipe had you make a thumbprint in chilled dough and bake with the jam. Often times the jam would leak - or wouldn't fill the hole. The only change I made to this recipe was to underbake them slightly, then fill with jam and return to the oven so the jam could melt/settle a bit. I use a smaller amount than shown in the picture.
  • star rating 03/11/2010
  • Craig from Iowa
  • These cookies are wonderful and easy to make. I can see all kinds of fillings for them. Fantastic.
  • star rating 03/08/2010
  • Susan from VA
  • My ten year old said he would give this cookie six stars! They were super easy to make. I'll definitely keep it in my file.
  • star rating 03/08/2010
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