clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jam Thumbprint Cookies


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!


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


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


  • 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

Keywords: Cookies