12/12 Days of Christmas Baking

Brynn Lewis, Staff Writer

I first tried jam thumbprints at a Christmas baking exchange a couple of years ago. They were delicious—an instant favourite! For people who crave the awesome combination of textures and flavours that is jam thumbprints, here is a great recipe found from Canadian Living.

Jam Jewel Thumbprints


  • 2/3 cup (150 mL) unsalted butter
  • 1/4 cup (60 mL) packed brown sugar
  • 2 tbsp (30 mL) granulated sugar
  • 2 egg yolks
  • 1/2 tsp (2 mL) vanilla
  • 1-1/2 cups (375 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) baking powder


  • 2 egg whites
  • 1 tsp (5 mL) water
  • 1-1/4 cups (300 mL) finely chopped walnuts


  • 2-1/2 tbsp (31 mL) black currant jam
  • 2-1/2 tbsp (31 mL) apricot jam
  • 2-1/2 tbsp (31 mL) cherry jam


  1. In large bowl, beat together butter, brown sugar and granulated sugar until light. Beat in egg yolks and vanilla.
  2. In separate bowl, whisk together flour, salt and baking powder; stir into butter mixture. Roll by scant 1 tbsp (15 mL) into balls.
  3. Coating: Whisk egg whites with water until frothy. Place walnuts in dish. Using fork, dip each ball into egg whites, then into nuts to coat.
  4. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. With thumb or end of wooden spoon, make indentation in each.
  5. Bake in 350°F oven until edges are golden, 12 to 14 minutes. If necessary, press centres again to indent. Let cool on pans on racks.
  6. Filling: Spoon scant 1/2 tsp (2 mL) jam into centre of each cookie.

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