Buttery Jam Thumbprints

These classic thumbprint cookies combine buttery shortbread with sweet fruit preserves. They're simple to make, need no eggs, and turn out perfectly tender every time.

My Secret Tips

Let me share what I’ve learned after countless batches. Make sure your butter is just right not too soft not too cold. Play around with different preserves I love mixing and matching flavors. And always always let them cool completely before storing.

Make Them Your Own

Some days I reach for classic strawberry preserves other times I get fancy with blackberry or apricot. Sometimes I dust them with powdered sugar or add orange zest to the dough. Each batch becomes a new adventure in my kitchen.

Keeping Them Fresh

These little gems stay perfect for about 5 days in an airtight container. I keep them on my counter but they do beautifully in the fridge too. If you’re planning ahead they freeze wonderfully. Just thaw them gently when you’re ready to enjoy.

Frequently Asked Questions

What type of jam works best?: Use thick fruit preserves rather than thin jams or spreads. The preserves should be high quality as they’ll strongly influence the final taste.
Why aren’t my cookies browning much?: These cookies naturally stay light like shortbread. For more browning, move the rack to upper-middle position or bake a few minutes longer.
Can I skip the almond extract?: Yes, you can replace the almond extract with extra vanilla extract for a total of 2 teaspoons vanilla.
How long do these cookies keep?: Store them in an airtight container at room temperature for several days. Make sure they’re completely cool before dusting with sugar.
Why chill the dough?: Chilling helps prevent spreading and makes the dough easier to handle. Don’t skip the chilling steps for best results.

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