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
- In large bowl, beat together butter, brown sugar and granulated sugar until light. Beat in egg yolks and vanilla.
- In separate bowl, whisk together flour, salt and baking powder; stir into butter mixture. Roll by scant 1 tbsp (15 mL) into balls.
- 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.
- Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. With thumb or end of wooden spoon, make indentation in each.
- 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.
- Filling: Spoon scant 1/2 tsp (2 mL) jam into centre of each cookie.