June 21, 2015

Bake the Book / Jam Thumbprints

Jam Thumbprints Bake the Book

Jam Thumbprints Bake the Book

Oh, these jam thumbprints are just delicious! They are little, delicate and the jam just bursts in your mouth as the biscuit melts away. You should definitely make these. Recipe from Cookies, which I am slowly but surely cooking my way through to improve my baking skills.


Makes 45

250g unsalted butter, softened
140g icing sugar
1 egg yolk, lightly beaten
90g cream cheese, softened and cut into chunks
1 1/2 teaspoons natural vanilla extract
1 teaspoon finely grated vanilla zest*
340g plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
6 tablespoons of jam (I used a chunky rhubarb, raspberry and vanilla jam)


1. Preheat oven to 180 degrees Celsius and line three baking trays.
2. Cream the butter, sugar and the egg yolk in a bowl using electric beaters until pale and fluffy, then beat in the cream cheese, vanilla and lemon zest until smooth. Sift the flour, baking powder, bicarbonate of soda and 1/4 teaspoon salt into a large bowl and, using a wooden spoon, gradually stir in the butter mixture until a soft dough forms. Set aside for 5-10 minutes, or until the dough firms up.
3. Shape tablespoons of the dough into balls, place onto the prepared trays well apart and flatten slightly to make 4cm rounds. Make a small indent in the centre of each and spoon about a 1/4 teaspoon of jam into the cookies.
4. Bake for 10-12 minutes or until lightly golden. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.

These cookies are best eaten on the same day but will keep, stored in an air-tight container for up to two days.


*I also added a squeeze of the lemon juice for the extra citrus flavour.

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