Thumbprint Jam Cookies
A traditional crisp cookie dabbed with our finest preserve. Serve with a piping hot cup of tea or a glass of milk.
Serves: 24 to 30



  • 1 stick unsalted butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup very finely chopped walnuts
  • 1/3 cup of one of Stonewall Kitchen’s Specialty Preserves: Stonewall Kitchen Raspberry Peach Champagne Jam, Stonewall Kitchen Wild Maine Blueberry Jam, Stonewall Kitchen Orange Cranberry Marmalade or Stonewall Kitchen Fig & Walnut Butter


  1. Preheat oven to 350°, and lightly grease a cookie sheet.
  2. Cream butter in a large bowl until light and creamy. Add sugar and beat until smooth. Beat in egg and vanilla.
  3. Combine flour, baking soda and salt. Sift into butter mixture and blend.
  4. Stir in walnuts, and chill dough about 1 hour until firm enough to form into 1-inch balls.
  5. Roll dough into balls and put on cookie sheet leaving about 2" between them.
  6. Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon. Fill each cookie with a generous 1/4 teaspoon of jam.
  7. Bake until edges are golden brown, about 14 to 15 minutes. Remove from oven, allow cookies to rest for a minute before transferring to a rack to cool.