Thumbprint Jam Cookies

How to make the prefect Thumbprint Jam Cookies. A quick family favorite, these are just the right amount of cookie to fruit preserve ratio that you could sneak one into your breakfast routine on a ‘cheat day’. 😉

Recently the kids had a delay at school due to the weather. When this happens the school shortens each period down to 25 minutes. Art takes a long time to get down to business and, as you can imagine, I get pretty engrossed in my work and that of my students.

My advanced ceramics students are learning to throw on the wheel. I’m running around totally immersed in teaching when the bell rings that class is over.

It was quite the sight; everyone scurrying to clean off their hands, clothing soaked in clay, and of course put all their projects away.

I felt so guilty for not giving them any warning that I was right there helping to get them out the door as quick as possible.

It was obvious that they were annoyed that I didn’t stop them earlier to clean up, and honestly they had every right to be. Though in my defense teenagers are easily annoyed at pretty much everything.

The next day I told them that I would bring them a little treat for sending them out late. One of my students elatedly exclaimed

“I hope it’s food!”.

So I began to brainstorm:

My mother died about two years ago. She had an aneurysm, probably due to a stroke she had that year before. I was still in grad school and just married my husband who she hadn’t even met yet. (We eloped in the virgin islands, but that’s a story for another time.)

One of my favorite memories of my mother was when she would bake her traditional cookies during the holidays. Though I don’t have many joyful nostalgic memories, these thumbprint cookies remind me of the happier moments of my childhood.

Thumbprint Raspberry Jam Cookies

1 3/4 cup of all-purpose flour

1/2 teaspoon salt

1/2 teaspoon of baking powder

3/4 cup of Earthbalance vegan butter softened (or dairy from a local farm with humane milking practices)

2/3 cup sugar, plus extra for rolling

1 egg beaten (your own or a neighbors hand raised preferable)

1 teaspoon vanilla extract (organic fair trade and humanely sourced)

1/2 cup raspberry jam (or any jam you wish. I used organic raspberry)

Directions

Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk together flour salt and baking powder. In a mixer add butter sugar and egg and vanilla beat until combined. Beat in the dry ingredients and mix until it’s one mass of dough.

Roll the dough into small balls about 1 inch and then roll them in the extra sugar. Place on the prepared baking sheets about 2 inches apart.

Press thumb, or index finger, into each ball and then fill the print with jam. It’s takes about half a teaspoon of jam for each cookie, but you can add as much Jam like

Bake for 15-18 minutes or until edges are golden brown. This recipe makes 24 small cookies or about 18 if your like me and roll a little larger.

And there you have it. I hope the kids like this homemade treat. I’ll have to be more aware of the clock for next time there is a delay. 😏

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