Jam Thumbprint Cookies according to an Italian recipe found on a small recipe book about all things biscotti (cookies). A light, buttery pastry flavored with lemon zest and juice hosts in the middle a delicious heart made of different kinds of jams and jellies. Visually delightful and fun, these cookies crumble in your mouth and dissolve in pure bliss.
Song of the day: Girls Like You - Maroon 5 - ft. Cardi B.
Let's ride the thumbprint cookie train, shall we? I am not usually one to follow fashions and trends, I did not even know that Jam Thumbprint Cookies were a "thing", especially around the Christmas holidays, but it appears I jumped on a "trendy train" and for once I am happy about that.
Thumbprint Cookies everywhere
As of lately, Jam Thumbprint Cookies in various beautiful shapes and fillings are popping up everywhere around me: different use of flours, fillings, and sizes, showcase each one's creativity. Some with the traditional thumbprint, others with the "hole" made with the back of a teaspoon. Does that change the name of the cookies to "Jam Teaspoon Cookies", I wonder?? lol
However, loyal to the name of the cookies, I stuck to using my thumb to create the pocket where a selection of jams and jellies, some of them homemade, are going to find their way. I also made sure to make a deep hollow to host a nice thick juicy filling, wonderful contrast to the crumbly shortbread-like pastry.
I used our homemade Concord grape jelly, a friend's homemade mango ginger jelly, and an orange marmalade I bought at Eataly, Roma.
Why more than one jam?
You might have noticed that here at Sugarlovespices we love color and diversity, and creativity rules our lives. You should see our house! Very eclectic, warm, fun, definitely not boring, lol.
In the case of these Jam Thumbprint Cookies, I just couldn't see them all in one color, plus, our fridge has always quite a few jams and jellies (which I love!). I thought that when offering the cookies to guests, it would be nice for them to choose from a variety of jams they might like. And it was true! Our friends loved to be able to choose and stared at the cookies wondering which one to try first. Kind of like when you open a box of cioccolatini and you're spoiled for choice, lol.
What's in the cookie dough?
Pretty easy to make in the bowl of a stand mixer fitted with the paddle attachment, the cookie dough is made of:
- flour (00 or all-purpose)
- baking powder
- unsalted butter at room temperature (it has to be soft)
- icing sugar
- granulated sugar or raw cane sugar
- organic egg
- lemon zest and freshly squeezed lemon juice (from an organic lemon)
- pure vanilla extract
As a matter of fact, it is a recipe that I found on an Italian recipe booklet called "Biscotti" and the name of the cookies was "Canestrelli al Limone" because the filling they had in the center was lemon curd. I wasn't sure about the name, though, since Canestrelli are very different cookies, as you can see here.
According to me, they became Jam Thumbprint Cookies.
Visually delightful and fun, these Jam Thumbprint Cookies crumble in your mouth and dissolve in pure bliss. Their buttery flavor in accompaniment with the selection of jam fillings makes these very enticing and delicious!
Don't you think they would look beautiful on a holiday cookie platter with all their alluring, festive colors? We shared them with family and friends and the unanimous answer was: amazing!
Hope they will find their way to your holiday table.
Enjoy and Buone Feste!
Song of the day: Girls Like You - Maroon 5 - ft. Cardi B.Print
- 300 g flour 00 (or all-purpose)
- 1 tsp baking powder
- 180 g unsalted butter, at room temperature
- 75 g icing sugar + extra for garnish (optional)
- 50 g granulated sugar (or raw cane sugar)
- 1 egg, organic free-range
- 1 tsp lemon zest (from an organic lemon)
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- jam, any kind you like (I used orange marmalade, mango ginger jelly, Concord grape jelly)
- In a large bowl, sift the flour and baking powder.
- In the bowl of a stand mixer fitted with the paddle attachment, work the soft butter with the icing sugar and the granulated sugar (or raw cane sugar) until light in color and foamy.
- With the mixer on low medium, add the egg, the lemon zest and juice, the vanilla.
- Turning on low speed, add the flour mixture and blend until incorporated.
- Take the dough, form it into a ball, wrap it in plastic, and set in the fridge to rest for 1 hour.
- Preheat the oven to 350°F (180°C) and line 2 large baking sheets with parchment paper or silicone mats).
- Take a piece of dough (I used a scale to have the same size: my dough balls were 24 g each) and form a ball in between the palm of your hands. Place it onto the prepared baking sheet. Repeat until you use up all the dough, leaving some space among the balls (they are going to spread).
- Using your thumb (or the back of a teaspoon, but in this case, they are going to be teaspoon cookies, lol) press into the ball of dough to create a little hole.
- Place a teaspoon of jam in each hole.
- Bake in the preheated oven for about 12-15 minutes or until lightly golden at the bottom.
- Remove from the oven and let cool completely on a rack in the baking sheet.
- Sprinkle with icing sugar before serving (optional).
The prep time includes the 1-hour resting time for the dough in the fridge. The cookies last a few days in an airtight container (I used the same tin box with a lid).
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
I love baking and kneading dough because it takes me to a happy place in my soul.