Berry Kissed Thumbprint Cookies? A wonderful buttery almond and vanilla shortbread cookie + mixed berry jam + a drizzle of glaze = Berry Kissed Thumbprint Cookies.
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To me, any kind of jam thumbprint cookie can be a wonderful summer cookie or a great holiday cookie. I’m aware that a lot of people associate Thumbprint Cookies with the Holidays! I understand why, but allow me explain my take on Thumbprint Cookies.
I used to watch my grandmother can jam whenever she could during the summer, and right after she did she always made a batch of thumbprint cookies. Usually she made strawberry-rhubarb or apricot-rhubarb, jam and cookies. I was eating rhubarb-apricot jam before I really even knew what an apricot was!
Anyhow, I decided I wanted to make a fruity cookie that could be enjoyed by all while we still have some nice weather left. If you’re a fruit lover, and I hope you are, this one’s for you!
Shortbread without a doubt is one of my favorites. If you haven’t ever made shortbread before, don’t worry! It’s no big deal, I promise you!
You can either use my shortbread recipe included here, or you can buy shortbread cookie mix in a pouch and just add butter and a little flavoring. Don’t worry I won’t tell anyone if you use a mix.
Now for the jam – you can use any flavor of jam you like! Apricot, blueberry, strawberry, raspberry, mixed berry. These are your cookies so use whatever flavor makes you happy!
I just kind of stumbled across the Super Fruit (Morella Cherry, Red Grape, Blueberry & Pomegranate) jam I used and I loved it! It also pairs wonderfully with almond, and I especially love that!
If you love the jam you’re using you will love the cookies!!
Berry Kissed Thumbprint Cookies
1 1/2 sticks of butter, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons brown sugar, packed
1 1/2 cups all-purpose flour
1/2 mixed berry jam
1 cup powdered sugar
1 tablespoon cream or milk + a dash more if needed
1 teaspoon almond or vanilla extract
1. Preheat oven to 375 degrees F. Line two baking sheets with baking mats or parchment paper. Baking mats are much easier to work with.
2. In a medium bowl, cream butter and sugars until light and fluffy. Add almond, vanilla and flour, beat until soft dough forms.
3. Shape the cookie dough into balls using about 1 tablespoon of cookie dough per ball. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth out the dough the best you can with your fingers. It’s perfectly fine to have a few cracks. Fill each one with a scant 1/2 teaspoon of jam.
4. Bake for 12-14 minutes or until edges are light golden brown. Cool for 5 minutes before removing from cookie sheets, then remove cookies with spatula to a wire rack to cool completely. Allow to cool completely before glazing.
5. Make the glaze. Stir or whisk together glaze ingredients until smooth. Add more liquid to thin out glaze, add a little at a time. Or add more powder sugar to thicken your glaze, if need be. Drizzle over cooled cookies. Glaze will set within 1-2 hours.
Make the glaze: stir together glaze ingredients until smooth. Add more liquid to thin out or add more powdered sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.
Makes 24 cookies
* If you don’t like/want to make your own Shortbread dough that’s fine too. Simply use a mix and follow the instructions on back, then add the fruit jam and follow rest of instructions.
* Any flavor of jam can be used for Thumbprint Cookies.