Jam Thumbprints are very simple. With your favorite rolled sugar cookie recipe (because it is firm, or even packaged sugar cookie dough if you're pressed for time), you form the dough into balls about an inch in diameter, approximately the size of a gum ball from those machines when we were little kids. Then the dough is dipped into a beaten egg white and rolled in coconut or crushed nuts. Placed on a parchment-lined cookie sheet, an impression is made in the center (thus the "thumbprint" though I use the handle end of a wooden spoon), just right for a half-teaspoon of jam.
|Catherine Golden's Prize-Winning Jam|
I love these cookies. Here's the simple recipe:
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper (if you don't have any, go get it. It's one of the most useful kitchen tools you'll ever have).
Your favorite sugar cookie dough for rolled cookies
1 egg white, beaten
1 cup finely chopped walnuts or pecans (or whatever nut you prefer)
1 cup shredded coconut
1/2 cup jam/s
With your sugar cookie dough prepared, form 1" diameter balls, then coat in beaten egg white and roll in either nuts or coconut. Place on cookie sheets, 2 inches apart. Make a depression in the center of each ball, about 1/3 of the way down, no further. Spoon about 1/2 teaspoon of jam in each depression.
Bake cookies for 10-12 minutes OR JUST UNTIL THEY VISIBLY START TO BROWN ON THE OUTSIDE EDGES (ovens are different, you really have to watch them).
Remove from oven, let sit for a minute, then move to wire rack to complete cooling.
I guarantee, you will love these!
Photo credit: http://jessie-cooks.blogspot.com/2008/05/bely-coco-nut-jam-thumbprint-cookies.html