Jam Thumbprints Without Nuts


Ingredients to be Creamed:

Moist Ingredients:

Dry Ingredients

Jam Filling:


  1. Preheat oven to 350°. If using a convection oven use the pure convection setting preheated to 325°.
  2. Lightly grease cookie sheets; set aside. Click here to learn more about how to grease cookie sheets.
  3. Cream butter and sugar until light and fluffy.
  4. Mix in egg and vanilla
  5. Add flour and salt; mix well.
  6. Shape dough into 1-inch balls and place on cookie sheet.
  7. Indent center of each dough ball with thumbprint, making the hole as deep as possible. You may have to do a little bit of shaping with your fingers.
  8. Fill each thumbprint with a scant ¼ to ½ teaspoon of raspberry jam or tart jam of your choice. To prevent the jam from overflowing over the edges of the cookies, do not overfill the indentations.
  9. Bake for 10 o 15 minutes, or until golden brown.
  10. Cool on a rack and serve.


Makes approximately 18 to 24 cookies.

Click here for the traditional jam thumbprint recipe where the thumbprints are rolled in walnuts.

Categorized in