Jam-filled Thumbprint Cookies
What would Christmas time be without Christmas cookies? Well, certainly better for our calorie intake, but also LESS DELICIOUS! And nobody wants that, right? Even though I love eating cookies of all sorts (mostly chocolate cookies though), I have mixed feelings about Christmas cookies. I feel like you’re obligated to bake them just because everyone does and it takes forever to make the good ones. Also, most recipes call for all kinds of ingredients that I usually don’t have at home and even though it sounds ridiculous, that annoys me. Thumbprint cookies to the rescue!
…and very few of them, plus no-fuss instructions – these are the kinds of cookies that I love. Naturally, they have to taste great too. These buttery, jam-filled thumbprint cookies, are my go-to Christmas cookie recipe. Nothing has to be sifted, cooled down for hours or decorated extravagantly. That doesn’t mean they don’t taste great – because they do! My mom, a woman who loves to bake and cook but hates making Christmas cookies (too much effort, too little time), taught me how to make these. And if she doesn’t mind baking them, you won’t either.
Christmas Cookies All Year Long
I admit, I love these cookies so much, I’ve also made them in summer. They don’t have any christmas-y ingredients that make them holiday specific. They are quite versatile – filled with strawberry jam and served with whipped cream, they make a great summer dessert, almost like English scones.
See for yourself how easy they are to whip up. In no time, you’ll have melt-in-your-mouth, buttery and fruity Christmas cookies. Yay!
- 240 g (2 cups) all-purpose flour
- 150 g (1 stick + 1/3) butter
- 2 egg yolks
- 70 g (1/2 cup, packed) powdered sugar
- zest of half a lemon
- 1 package vanilla sugar (1/2 tsp vanilla extract)
- 100g (1/2 cup) of jam, preferably raspberry
- Optional: more powdered sugar to dust
- Preheat oven to 180°C/50°F.
- Mix all ingredients in a large mixing bowl. The dough might resemble streusels, but if so, use your hands until it is smooth.
- Cover a cookie sheet with parchment paper. Form little balls, about half the size of a golf ball.
- Make dents using your index finger (or thumb) or a wooden spoon covered in flour.
- Heat up jam in the microwave for about 30 seconds, or in a small pot, until it is liquid.
- Fill dents with jam, using two teaspoons,
- Bake 10-12 minutes, or until the edges start to brown. Make sure you don't overbake!
- After removing them from the oven, refill the dents with jam - some of it will have dried up.