Thumbprint Cookies With Jam
These Argentine thumbprint cookies with jam are a delightful treat with a tender, buttery base and a dollop of sweet, slightly tart quince jam. Perfect with a cup of tea or coffee, they’re simple to make yet wonderfully nostalgic—a taste of Argentina in every bite.
Servings: 46 cookies
Ingredients
Dry ingredients
- 2 cup (260 g) all-purpose flour
- 1 teaspoon baking powder
Wet ingredients
- ⅔ cup (150 g) unsalted butter softened
- 1 cup (120 g) powdered sugar sifted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
Filling
- 8 oz (220 g) quince paste or 1 cup of jam
- 2 tablespoon water more or less to make the paste runny
Instructions
Dry ingredients
- Mix all dry ingredients in a bowl.2 cup all-purpose flour, 1 teaspoon baking powder
Wet ingredients
- In another bowl, beat butter and powdered sugar using a handheld mixer for a few minutes until pale. Scrape the sides of the bowl as you go.⅔ cup unsalted butter, 1 cup powdered sugar
- Add the remaining wet ingredients and mix well.1 large egg, 1 teaspoon vanilla extract, zest of 1 lemon
- Add dry ingredients to the wet ingredients. Combine with a spatula and don't overmix. The dough will be sticky. Wrap the dough in cling film, flatten it, and chill in the fridge for 1 hour.
Filling
- Add the paste to a small pot with water and cook over medium heat until a thick mixture forms. Break it apart as you go. Cool completely before using. We like to put it into a piping bag to fill the cookies more easily!
Assemble
- Grease a baking tray with butter. Preheat the oven to 355°F (180°C.
- Roll the dough into approximately ¾-inch balls with your hands and place them on the tray, spacing them 2 inches apart.
- Flour your thumb and press it onto the center, or press the back of a measuring spoon into the center, and pipe a bit of the quince jam onto each. Flatten the jam's peaks with a wet finger.
Bake
- Bake for 10 minutes on the middle rack until the bottom is golden brown. Cool on a rack, enjoy!
Notes
- Softened butter. Soft butter creams better with the sugar, creating that light, fluffy texture we want.
- Don't skip the chilling. It helps the cookies hold their shape during baking. No chilling means flat, spread-out cookies.
- Even thumbprints. Use the back of a measuring spoon instead of your thumb.
- Don't overfill. Regular jams are runnier than quince jam, so avoid overfilling the cookies, as they may overflow during baking.
- Don't overbake. Look for golden brown bottoms. They might seem a bit soft when you take them out, but they firm up as they cool.
- Avoid dough balls breaking when pressed. This happens when the dough is chilled for more than 1 hour, making it too hard. No worries, just warm it a bit by rolling the balls longer in your hands.
Nutrition
Calories: 71.9kcal | Carbohydrates: 10.6g | Protein: 0.8g | Fat: 3g | Saturated Fat: 1.8g | Cholesterol: 11mg | Sodium: 12.9mg | Potassium: 12.3mg | Fiber: 0.2g | Sugar: 5.1g | Calcium: 8.5mg | Iron: 0.3mg
