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Jam Thumbprint Cookies

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Total Time
Prep: 20 min. + chilling Bake: 20 min./batch

By Taste Of Home Editorial Team

Recipe by Rebecca Little, Park Ridge, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 03, 2023

When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. —Rebecca Little, Park Ridge, Illinois

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Jam Thumbprint Cookies

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Prep Time 20 min
Cook Time 20 min
Yield about 5 dozen

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup sweetened shredded coconut
  • 1 large egg
  • 1 tablespoon water
  • 1/3 cup apricot or red raspberry preserves
  • Confectioners' sugar, optional
Text Ingredients

Directions

  1. In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy, 5-7 minutes. Gradually beat in enough flour to form a smooth dough.
  2. Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up.
  3. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
  4. Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

Nutrition Facts

1 cookie: 82 calories, 5g fat (3g saturated fat), 15mg cholesterol, 43mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

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