Nutty Jam Thumbprints
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These Nutty Jam Thumbprints could win a cookie contest on looks alone, but they’re just as delicious as they are pretty.
These nutty jam thumbprints could win a cookie contest on looks alone, but they’re just as delicious as they are pretty. The cookie is actually a Mexican wedding cookie, also known as a Russian tea cake, Viennese crescents or snowball cookies. Nutty and not-too-sweet, these cookies make a wonderful shortbread-like base for a dollop of luscious fruit preserves. The recipe is adapted from Alice Medrich’s award-winning cookie book Chewy Gooey Crispy Crunchy.
“I’ve made jam thumbprints for many years but your recipe is the best. They’re delicious and beautiful to look at.”
What You’ll Need To Make Nutty Jam Thumbprints
- Granulated Sugar: Adds sweetness. The sugar is blitzed in a food processor to give it a superfine texture; this makes the cookies extra tender.
- All-Purpose Flour: Provides the structure for the cookies. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Pecans: Contribute a nutty flavor and crunchy texture when finely ground.
- Butter: Adds richness and moisture to the dough.
- Vanilla Extract: Infuses the dough with a warm, aromatic flavor.
- Confectioners’ Sugar: Used for dusting the cookies, adding a touch of sweetness and visual appeal.
- Jam, Jelly, or Preserves: Provides a sweet and fruity filling in the center of each cookie. You can use any jam or jelly you like. I love Bonne Maman strawberry, raspberry, four fruit or apricot. Chocolate will work too; for chocolate lovers, try Nutella or chocolate ganache.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
The most tender wedding cookies are made with superfine sugar, so begin by pulsing the granulated sugar in a food processor until it is fine and powdery.
Next, add the flour, salt, and pecans.
Process the mixture until the nuts are finely ground.
Add the butter.
Then pulse until the mixture comes together.
Transfer the dough to a bowl and refrigerate for at least one hour or overnight.
Roll the dough into balls and place on a parchment-lined baking sheet.
Use the handle of a wooden spoon to press an indentation about 3/4 of the way down into the center of each ball (you could also use your thumb but a wooden spoon works much better).
Bake for 22-24 minutes, then transfer the cookies to a rack. Let the cookies cool slightly, then dust them generously with powdered sugar.
Fill the cookies using a tiny spoon or the tips of teaspoon handles.
That’s all there is to it. Such beauties!
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Nutty Jam Thumbprints
These Nutty Jam Thumbprints could win a cookie contest on looks alone, but they’re just as delicious as they are pretty.
Ingredients
- ¼ cup plus 2 tablespoons granulated sugar
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1½ cups pecans
- 1 cup (2 sticks) unsalted butter, softened and cut unto 1-inch chunks
- 2 teaspoons vanilla extract
- Confectioners' sugar, for dusting
- ½ cup favorite jam, jelly or preserves (best quality, such as Bonne Maman)
Instructions
- Put the granulated sugar in the food processor and process until it is fine and powdery, about 30 seconds. (Be sure to cover the feed tube so the powder doesn’t float out.)
- Add the flour, salt and pecans and pulse until the nuts are finely ground.
- Add the butter and vanilla and process until the mixture looks damp and comes together. Transfer the dough to a bowl, cover with saran wrap and refrigerate at least one hour or overnight.
- Position racks in upper and lower thirds of the oven. Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Shape dough into 1-inch balls and place on prepared baking sheets about 2 inches apart. Use the tip of a wooden spoon handle to press an indentation about ¾ of the way down into the center of each ball (twist slightly to release; if the handle sticks, dip it in flour). Bake for 22 to 24 minutes, or until lightly colored on top and golden brown on the bottom. (If your oven cooks unevenly, rotate cookies from top to bottom and from front to back halfway through baking time.)
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Using a sieve, dust cookies with confectioners’ sugar. Use a tiny spoon or the tip of a teaspoon handle to fill with jam, jelly or preserves.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. (For best results, add the jam after defrosting.)
Nutrition Information
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- Serving size: 1 cookie
- Calories: 90
- Fat: 6 g
- Saturated fat: 3 g
- Carbohydrates: 8 g
- Sugar: 3 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 26 mg
- Cholesterol: 10 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These turned out beautifully, but could be a little tricky. I refrigerated them overnight and didn’t have time to wait for the dough to warm up so microwaved it at 20% power for a minute and then again for another 30 seconds. That made it pliable, but once I had made the dough balls I felt they might be too warm and spread, so put the balls in the refrigerator for about 10 minutes. Baked for 23 minutes and they came out perfectly. However, the wooden spoon end was not particularly wide, and if I tried to go deep the cookies would crack. I used cherry Bonne Maman as that was all I had, and the cherries made it tough to get jam into the little hole that the spoon end made. But all’s well that ends well–they tasted great and while they looked a little like eyeballs, didn’t deter anyone! Next time I would probably make the dough balls right after making the dough, and refrigerate those overnight. They were delicious, though–lovely shortbread.
Hi Juliette, I’m glad these came out well, overall. Also, I just saw your earlier question — sorry I didn’t have the opportunity to get back to you before you made them!
I’m looking for a chocolate thumbprint recipe. Would this one work if I substituted a hot fudge in for the jam? If so, is there a store bought fudge you’d recommend or would you have a recipe for homemade? Thank you!
Sure, I think that would work. I like Ghiradelli’s. I’d love to hear how they turn out!
Hi Jenn,
These look amazing! Just curious how much dough should I use to form the balls? Do you use a cookie scoop and if so what size?
Thanks,
Chris
Hi Chris, you’ll need about 1.5 tablespoons of dough for each ball. If you’re going to use a scoop, I’d recommend the #40. Hope you enjoy the cookies!
Hi Jenn,
I have been filling these cookies with jam that I’ve placed in a ziplock bag and snipped a tiny hole in one corner. I then pipe the jam into the indentation. Very quick and easy. Since some brand of jams can be a bit thick and lumpy, I first mash them up, right in their jars, with a mini whisk to smooth them out to make for easy piping.
I used almond flour (decreased the amount), refrigerated dough overnight, thawed for half hour before rolling balls and found they crumbled apart when I pressed the spoon handle into them. Took a little finessing/sculpting to hold them together. Good flavor though
Hi, a family member is allergic to nuts, do you have a suggestion of what can be substituted for the pecans? Would ground pretzels work?
Hi Anna, Unfortunately, there’s not a great substitute for nuts here; I’d look for a thumbprint cookie that doesn’t require them.
I love these. Used Bonne mamman preserves – 1/2 with apricot 1/2 with raspberry. These are so subtle and delicious. Don’t think they will last until Christmas.
Delicious! I didn’t add the jam and ate the cookies with just the powdered sugar. Not overly sweet, and was a soft/crumbly cookie!
These are so tasty! The perfect cookie for a cookie exchange or holiday plate. I recommend cooking them at the lower end of the suggested time, although they are also delicious when a little overdone.
I’m sad. I was going to use these for part of my holiday goodie boxes but they didn’t turn out great. Tasted good but a few things went wrong somehow. I used an amazing mixed berry jam that looked purple in jar but looked black once in cookie… so they looked like eye balls. I will say that’s user error. Just a caution warning. But then a moist circle ring became visible around the jam circles overnight. Not pretty. Also the cookie turned a grayish color not the light color in pics and I didn’t use whole wheat flour. They crumble apart when you take a bite. I didn’t see any instructions on how long you can keep them and if they need to be refrigerated. I would say this recipe is extremely finicky. Be careful maybe use a scale because I followed it to a T and I’m super bummed.