Recipes
Jam thumbprint cookies
A tray of these disappears fast, and they’re the best way we know to try a few of our jams at once.
Makes: about 30 cookies · Prep: 20 minutes · Bake: 12 to 15 minutes
Ingredients
- 1 cup (226 g) butter, softened
- ½ cup sugar
- 2 egg yolks
- 1 tsp vanilla
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- About ⅓ cup jam: Haskap, Strawberry, Saskatoon Berry, or a mix
Steps
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
- Beat the butter and sugar until creamy. Beat in the egg yolks and vanilla.
- Stir in the flour and salt until a soft dough forms.
- Roll into 1-inch balls and set them 2 inches apart on the sheets.
- Press your thumb (or the back of a small spoon) into each ball to make a well.
- Fill each well with about ½ tsp jam.
- Bake 12 to 15 minutes, until the edges are just turning golden. Cool on the sheet for 5 minutes, then move to a rack.
Tip: Chill the shaped cookies for 15 minutes before baking if your kitchen is warm. They’ll hold their shape better.
Pick your favourites from our jams.