Thumbprint Cookie Recipe – How to Make Jam Thumbprint Cookies

Soften 1 cup of butter by leaving it out for an hour before starting.

Cream the softened butter until smooth.

Add 1 cup of lightly packed brown sugar and cream together until smooth.

Separate one egg, keeping the yolk and discarding the white for later use.

Add 2 cups of flour gradually, starting with 1 cup, mixing it in before adding the second cup.

Continue mixing until the dough comes together and is uniform.

Cover the dough and refrigerate until firm enough to handle.

Roll the dough into balls using a cookie scoop, pinching off parts as needed.

In a bowl, have 1 egg white ready for coating the cookie balls.

In another bowl, have finely chopped pecans ready for rolling the cookie balls.

Roll each cookie ball in the egg white to coat it, then roll in the chopped pecans.

Place each coated cookie ball onto a cookie tray.

Preheat the oven to 300 degrees Fahrenheit.

Use the handle of a small wooden spoon to make an impression in the top of each cookie ball, pushing about halfway down.

Bake the cookies for 5 minutes at 300 degrees Fahrenheit.

After 5 minutes, check the impressions and add currant jelly to each hole, pushing it in slightly if needed.

Return the cookies to the oven and bake for an additional 15 minutes at 300 degrees Fahrenheit.

Check the cookies after 15 minutes; if they seem undercooked, bake for an additional 10 minutes.

Let the cookies cool on the pan to firm up the bottoms.

Equipment Needed

Spice Level: