After tasting these thumbprint cookies, I was so glad to have prepared twice the amount of raspberry jam needed for the birthday cake.
I usually double recipes if I am on a deadline and making a mistake is just not acceptable. Baking a birthday cake is stressful and the last thing I need is to start all over in case something goes wrong. So with that in mind, I doubled everything for the lemon and raspberry birthday cake – knowing that I could always freeze what is left over.
But why freeze when you can prepare something else to make use of it and keep on eating, right? So that’s what I did! Soft, crumbly, melt-in-your-mouth thumbprint cookies with raspberry and apricot jams.
Thumbprint Cookies
Makes 25 cookies
Ingredients
- 1 cup flour
- 1/2 cup ground hazelnuts (1 cup as whole)
- 4 oz butter, at room temperature
- 1/4 cup sugar
- 1/3 cup raspberry jam
- 1/3 cup apricot jam
Method
- Preheat your oven to 350 F. Line two baking sheets with parchment paper and set aside.
- Cream butter with sugar until light and fluffy (5 minutes).
- Whisk together flour and ground hazelnuts and add to the creamed butter. Mix until well combined.
- Refrigerate the dough for 30 minutes (it will be easier to shape).
- Take a teaspoonful of dough in your hand, form a small ball, press in the center with your finger to make a hole (not all the way) and arrange on baking trays 2 inches apart. (Don’t be tempted to make them bigger than a teaspoonful).
- Bake for 15 minutes, until the edges are slightly colored.
- Let the cookies cool and fill the holes with your favorite jams.
These are lovely, as are all your efforts. I always use chocolate filling, not jam, but I think a think a thin layer of chocolate under the raspberry would be worth trying. Thanks, SJ
These are so beautiful! I love simple cookies like this and I think I have some hazelnut flour in the freezer. Must make these soon!
Mmmmm, these look great! I love thumbprint cookies. I usually fill them with Nutella, coz Nutella simply makes everything more heavenly! 😛
They look absolutely beautiful, Cenk, and certainly yummy, too!
I MUSt make these! They are too good to be missed!
Gosh, you have big thumb 🙂 🙂 🙂 🙂 You reminded me the ones I tried years ago while I was still a student (that means while I was still young 🙂 )! I filled some of them with Sokella and the rest with a mixture of mascarpone, cream and ground pistachio. Second one tasted very nice, like a cheesecake…
BTW how come you find time to bake this much stuff!! I envy you, whenever I find some time to spare I simply sleep 🙂 But don’t you worry I’ll catch your speed in 2-3 months time 😉
I was looking for this receipe that I’ve made long time ago. You saved my day, they look yummy.
I’ll try your receipe than..
I love thumbprint cookies! These are cute as buttons. Way to use your leftover jam! And if you have extra, I won’t refuse thumbprint cookie shipments 🙂
I really love those cookies, and I finally find a trusty recipe. Thanks for share
Beautiful photo!
Just remember to eat them fairly soon after putting the jam in otherwise they tend to get soggy.
Beautiful pictures and nice recipe.I in love of your blog, really I like soo. Will be one of my favorites. Gloria
Cenk everything you make always looks just perfect…and absolutely delicious! 🙂 They look like little jewels 🙂
harika görünüyorlar.ince zevkinden dolayı tebrik ederim!
ilk fotodaki kase ve renk uyumu bana fecci şekilde “mondrian” desenini hatılrlattı! tebrik ederim!
When I was little, during Christmas time I would bake cookies with my mother and we made some like these at one time. The only difference was that instead of hazelnuts in the dough, you would roll the dough balls in chopped pecans. Yours look very tender and the jam just glistens… I bet your friends are all putting on weight.. 😛
I *love* thumbprint cookies, and these look gorgeous!!
hi cenk,
this recipe is not seen under the category of cookies. i thought that you would like to know:)
This is the best thumbprint cookie recipe I have ever tried! Thank you so much for sharing!!!
“I always use chocolate filling, not jam, but I think a think a thin layer of chocolate under the raspberry would be worth trying.”
I agree. A layer of dark chocolate would taste especially good with the jam.
Just finished knocking up a batch! They are delightful! I am opening a Coffee House next Feb and am thinking about using these to escort each coffee out on its saucer.
Thanks!
Zoe – So happy to hear that you liked them! Good luck with your coffee house.
I’ve just made a batch of these and they are very tasty.. i filled them with strawberry jam and i couldn’t stop myself from eating them!!! Thanx for sharing 🙂
these looks delicious!
I just made a double batch of these with almond flour and they came out delicious! They are also super easy to make, and my toddler enjoyed poking them with her fingers. Thanks!