Jam cookies are a wonderful way to use up ends of jar of jam – and show off your creation!
These yummy jam cookies have a shortbread base, filled with a ‘thumbprint’ of jam. That’s why they’re often called thumbprint biscuits! I made these with berry jam, but you could use any preserve. This recipe only made a smallish amount of cookies – about the right amount for a week’s worth cookies to enjoy with cups of tea. If you’re catering for a crowd, I would double or triple the recipe.
- 150g butter
- 1 cup brown sugar
- 1 egg
- Vanilla extract
- 3 and a half cups flour
- pinch salt
- Preserves – any sort
Preheat the oven to 190 degrees Celsius. Cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract, then fold through the flour and salt. The mixture should form a soft dough. Roll into balls and indent the centre with your thumb of the back of a wooden spoon. Place the cookies on a tray, not too far apart – these aren’t ‘spreaders’! Fill the indent with preserves and bake for ten minutes.
It’s that easy! Why not match a batch of these cookies with a gift of homemade jam? It’s a great way to give folks a literal taste of what’s inside the jar!