Yield: Yields about 4 dozen cookies.
These raspberry jam-filled thumbprints are easy to love: They call for a few simple ingredients you’ve likely got on hand, they’re super-easy to make, they’re sweet and nutty, and they’re gorgeous on a cookie platter.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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Made these because I was looking for a way to use up some excess jam in my fridge. The cookie itself is a little light on flavor, not super sweet, and would not be much if it didn't have the jam on top. Also a little too crumbly for my liking. Needs more butter or maybe regular sugar instead of confectioners. Overall, good but not great.
I was careful measure and weigh but I found the dough way too dry and crumbly when mixed so added some water until it came together. Made them with raspberry, strawberry and apricot jam. Pretty picky to make so not sure I will make again.
These are dangerously good, in that eat-the-whole-batch way. The cookie is delicate, crumbly, and not too sweet, so the pecan flavor comes through clearly. The jam provides the perfect complement to the buttery, nutty cookie. These would make great holiday cookies-- but then I would have to share.
Made cookies for husband's co-workers. They loved them. Easy to make and really good.
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