Buttery almond shortbread cookies filled with bright fruit preserves ready in 25 minutes plus chilling time.
In the sea of brown and beige holiday treats-gingerbread, molasses cookies, pecans-I always crave something that pops visually. Here in Austin, where the winter landscape can be a bit gray, these Jeweled Thumbprint Cookies bring a necessary burst of color to the table. They are the crowning jewels of my cookie boxes. Unlike a sturdy sugar cookie, this dough uses confectioners' sugar and egg yolks to create a "short" texture that is tender and melt-in-your-mouth soft. The almond extract provides a nostalgic bakery aroma, while the tart raspberry and apricot preserves glisten in the centers like rubies and topazes.
The most frustrating part of making thumbprints is when the dough cracks as you press your thumb into it. To prevent this, roll the dough ball in your palms until it is warm and completely smooth before pressing. If it still cracks, gently smooth the fissures with your finger immediately before baking. Cracks will expand in the oven, so fixing them while the dough is raw is essential for a polished look.
The Gem of the Cookie Tray
Why You'll Love This Recipe
- Meltaway Texture: The use of confectioners' sugar instead of granulated sugar ensures a fine, delicate crumb that dissolves on the tongue.
- Customizable Colors: By using different preserves (strawberry, apricot, blackberry), you can customize the color palette to match any holiday theme.
- Rich Flavor: The egg yolk adds richness without the water content of the white, keeping the cookie tender rather than chewy.
- Make-Ahead Friendly: The dough requires chilling, meaning you can prep it days in advance and bake fresh when needed.
Ingredients
The simplicity of the ingredients means quality is paramount.
- Butter: ¾ cup (1.5 sticks), softened. Use high-quality butter as it is the primary flavor carrier.
- Confectioners' Sugar: ¾ cup. This contains cornstarch, which tenderizes the gluten for that shortbread texture.
- Egg Yolk: 1 large egg yolk. Save the white for an omelet; the yolk provides the fat and emulsification.
- Almond Extract: ½ teaspoon. This gives the distinctive flavor that separates these from plain butter cookies.
- All-Purpose Flour: 1-¾ cups. Spoon and level to avoid a dry dough.
- Preserves: ½ cup total. Raspberry (red) and apricot (orange/gold) are traditional, but any high-pectin preserve works.
How to Make Jeweled Thumbprint Cookies
Cream the Butter and Sugar
In a large bowl or stand mixer, beat the softened butter and confectioners' sugar until the mixture is smooth and creamy. You do not need to beat it for five minutes like a cake; just ensure it is well blended and slightly aerated.
Add Wet Ingredients
Beat in the egg yolk and the almond extract. Scrape down the sides of the bowl to ensure the yolk is fully incorporated.
Mix the Dough
Gradually add the all-purpose flour to the butter mixture, beating on low speed. The dough will be soft and pliable.
Chill
Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 2 hours. This step is non-negotiable. If you bake warm dough, the cookies will spread into flat pancakes and lose their indentation.
Shape and Indent
Preheat your oven to 350°F. Shape the cold dough into small ¾-inch balls. Place them 1 inch apart on greased baking sheets (or parchment-lined). Using your thumb (or the back of a round measuring teaspoon for uniformity), press a deep indentation into the center of each ball.
Bake
Bake for 12 to 14 minutes. You are looking for the edges to be just barely light brown. The cookies should remain pale.
Fill and Cool
Remove the cookies from the oven. If the indentations have puffed up during baking, gently press them down again with the back of a spoon while they are still hot. Transfer to wire racks. While the cookies are cooling (or slightly warm), fill each center with about ¼ teaspoon of fruit preserves. Let them cool completely to set the jam.
Common Mistakes to Avoid
- Overfilling: It is tempting to load up the jam, but if you overfill, it will spill over the sides, making the cookies sticky and difficult to stack.
- Baking with Jam: This specific recipe calls for filling after baking. If you fill them before baking, the jam will boil, caramelize, and likely stick to the pan.
- Skipping the Chill: As mentioned, chilling solidifies the butter. Without it, you will have flat cookies with no well to hold the jam.
Tips and Tricks for Success
- Warm the Jam: To make filling easier, place your preserves in a small microwave-safe bowl and heat for 10 seconds. Whisk it until smooth. This allows you to spoon it neatly into the centers without clumps.
- Uniform Indents: For a professional look, use the back of a ½-teaspoon measuring spoon to make the indentations instead of your thumb. It creates a perfectly round, smooth well.
- Cracking Prevention: If the dough is too cold and cracking badly, let it sit on the counter for 10 minutes to soften slightly before rolling.
Variations
- Nutty Exterior: Before indenting, roll the raw dough balls in frothy egg white and then in finely chopped walnuts or pecans. This is a classic "Swedish Thumbprint" style.
- Chocolate Centers: Instead of jam, fill the cooled centers with chocolate ganache or a Hershey's Kiss pressed in immediately after baking.
- Lemon Curd: Fill the baked cookies with bright yellow lemon curd and dust with powdered sugar for a spring version.
How to Serve
These are delicate cookies best served on a tiered tray or a flat platter. They look stunning when arranged in alternating rows of red raspberry and orange apricot. They pair beautifully with Earl Grey tea, as the bergamot complements the almond flavor.
Make Ahead and Storage
- Storage: Store filled cookies in an airtight container at room temperature for up to 3 days. If stacking, place wax paper between layers to keep the jam from sticking to the bottoms of other cookies.
- Freezing: You can freeze the baked, unfilled cookies for up to 3 months. Thaw and fill with jam fresh. If freezing filled cookies, the jam may become tacky upon thawing.
Recipe Notes / What I Learned
During testing, I found that apricot preserves often have large chunks of fruit skin. It is worth taking a moment to chop any large pieces in the jar before filling the cookies so the "jewels" look smooth and glassy.
Nutrition Snapshot
One cookie contains approximately 70 calories, 4g fat, and 9g carbohydrates.
Easy Apple Pie Cake (Cinnamon-Spiced!)
Equipment
- 1 9x13-inch baking dish greased
- 1 Large bowl for apples
- 1 Large bowl for batter
- 1 Separate bowl for dry ingredients
- Electric mixer
- Wire rack
Ingredients
Group: Cake Batter
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter softened
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (240ml) milk
Group: Apple Layer
- 4 medium apples peeled, cored, and sliced
- ¼ cup (50g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon ground nutmeg
Group: Garnish
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a bowl, toss sliced apples with brown sugar, vanilla extract, lemon juice, and nutmeg. Set aside.
- In another bowl, cream together butter and granulated sugar until light and fluffy (3-5 minutes). Add eggs one at a time to the butter mixture, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, cinnamon, and salt together. Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix just until combined.
- Pour half the batter into the greased baking dish and spread evenly. Layer the apple mixture evenly over the batter. Pour the remaining batter over the apples and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
Nutrition
FAQs
Why did my cookies spread?
The dough got too warm, or the butter was melted rather than softened when mixing. Always chill the dough thoroughly.
Can I use jelly instead of preserves?
Yes, jelly works fine, though it melts faster than preserves. Jam or preserves have more body and hold up better at room temperature.
Can I use vanilla instead of almond extract?
Yes. If you have a nut allergy or dislike almond, vanilla is a perfect substitute.
