Shortbread Jam Thumbprint Cookies
These classic Jam-Filled Shortbread Cookies are buttery, tender, and utterly irresistible! Roll them in coconut or finely chopped pecans, then fill with your favorite jam for a sweet and nutty treat. Perfect for holidays, gift-giving, or simply enjoying with a cup of tea, these cookies are sure to become a new favorite!
For more holiday thumb print cookies try my peanut butter blossom cookies, pecan pie cookies, maraschino cherry thumbprint cookies next!
Jam-Filled Shortbread Cookies – Buttery & Delicious Treat
With a rich, buttery shortbread base, these cookies are irresistibly delicious and a personal favorite. Every holiday season, I’m reminded how much I love them — they disappear almost as soon as they’re baked!
These tasty treats can be rolled in coconut or finely chopped pecans and if your family is split like my family is you can make them both.
Jam-filled shortbread cookies are a classic holiday treat many of us grew up enjoying, perfect for gifting, sharing, or adding a festive touch to your cookie platter.
How to make Shortbread Jam Thumbprint Cookies
Ingredients you will need:
Butter
It is very important to use room temperature butter in this recipe and not margarine. It really adds to the flavour and texture of the cookie.
Sugar
The sugar gives the dough its sweetness. Cream the butter and sugar together, until the sugar is completely dissolved. The batter will be very creamy.
Eggs
Use large eggs in this recipe. Separate the eggs in advance so that you will have them ready, (and it’s less confusing). The yolks go into the batter and whites are for dipping the cookies into.
Vanilla
Use pure vanilla extract. There are 2 full teaspoons in this recipe and it will really add to the flavour.
Flour
All purpose flour is used in this recipe. This part is pretty straightforward 🙂
Finely chopped pecans
Fresh pecans will ensure the perfect cookie.
Flaked Coconut
Use sweetened flaked coconut.
Jam
Raspberry Jam is recommended in Shortbread Jam Thumbprint Cookies or you could use your favourite flavour like orange marmalade jam.
How to make Shortbread Jam Thumbprint Cookies
These little gems are super easy to make!
Start by getting all of your ingredients ready. This will speed things up considerably.
Then , cream together the butter with the sugar; beat it until it’s nice and fluffy and the sugar is dissolved completely.
Follow that with the egg yolks and vanilla. Mix well until blended. It will be a light lemon colour. Then slowly add in the flour.
Rolling them into balls and dipping into the nuts or coconut
Roll the cookies into 1 and 1/2 inch balls, then into the egg whites followed by either the nuts or the coconut.
When you roll the cookies into the nuts or coconuts have a wet cloth or napkins handy as it does get a bit messy between cookies.
If the cookies crack as you press your thumb into them, that’s perfectly normal. You can gently pat them back together.
Adding the jam
The easiest way to serve these is to scoop the jam in right before they’re served. This way, you can store them in a covered container and don’t have to worry about stacking and the jam sticking.
Storage
Store cooled shortbread jam thumbprint cookies in an airtight container at room temperature for up to 5 days, refrigerate for 1–2 weeks, or freeze for up to 3 months — thaw and enjoy whenever a sweet treat calls!
Jam Thumbprint Cookies
- Total Time: 30 minutes
- Yield: 36 1x
Description
These tasty treats can be rolled in coconut or finely chopped pecans, then filled with your favourite jam. With a buttery shortbread base, these cookies are a personal favourite. I hope they will be yours as well!
Ingredients
1 cup butter, room temperature
1/2 cup granulated sugar
2 egg whites, lightly beaten
2 egg yolks
2 tsp. vanilla
2 cups all purpose flour
1/2 cup finely chopped pecans
1/2 cup flaked coconut
1 cup raspberry jam
Instructions
1. In large mixing bowl, cream together butter and sugar until light and fluffy.
2. Beat in egg yolks.
3. Add vanilla.
4. Blend in flour just until mixed.
5. Shape into 1 and 1/2″ round balls.
6. Dip balls, one at a time into egg white mixture then into the coconut or nuts.
7. Place on cookie sheet.
8. Once you have your cookie sheet filled, gentle press your thumb into the centre of each cookie. This will leave a spot for the jam once they are baked.
9. Bake in 325F oven for 12 to 15 minutes or just until firm.
10. Transfer to wire rack and let cool.
11. Fill centres with jam. (do not fill all of the cookies. Store the baked cookies and fill with jam as you need them).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 102
- Sugar: 3 g
- Sodium: 4.7 mg
- Fat: 7.1 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 8.6 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 23.8 mg
Hi!
Is it egg yolks or egg whites?
Ha ha! I DIDNT READ IT ALL OF THE WAY THROUGH! 🙁
Great! Hope you enjoy the cookies 🙂
My mom and aunt still make these every Christmas and they make me smile just to see them on a tray. So good and love all the combinations of jam and nuts you can use!