Easy Shortbread Thumbprint Cookies filled with jam and sprinkled with vanilla sugar, so soft and buttery, almost melting in your mouth. They are the perfect bite-size treat for every occasion, and a big hit with kids and grown-ups alike.Grab some now, before the cookie monster eats them up!
I’m not trying to brag, but these shortbread thumbprint cookies are out of this world! You know me, l do have quite a sweet tooth, unfortunately. I must thank Mother Nature that, in her kindness, she cast a spell on me to keep fit despite the fact that l eat like a horse. I know, how lucky!
Although, it’s all about craving here, if l don’t fancy sweets, they can stare at me for days and l won’t even come close to them. I don’t usually buy jams or preserves, it rarely happens that I do, in which case I either have some on toast with some butter, or make some nice cookies.
And these easy thumbprint cookies are using the best jam you can possibly ask for: quince jam! Not many people are familiar with these fruit, but quinces are the best Fall fruit for jam. Mum always makes a huge batch of quince jam to last throughout the winter.
But, of course, any jam can be used, it’s up to you which one you like and have, no need to buy one especially for these cookies.
How to make shortbread thumbprint cookies
Making these shortbread thumbprint cookies takes less time than it would take you to go to the corner shop and buy some nibbles. Some planning in advance would help actually, as having the ingredients at room temperature is what makes these cookies the softest, best cookies ever.
- beat the soft butter (but not melted) with the icing sugar until you get a smooth paste
- add the egg yolks and beat again until fully incorporated
- in go the flour, vanilla sugar, vanilla extract
- mix everything well and knead gently to get a dough that does not stick to your hands
Note! Depending on the size of the eggs, you might need less flour, so add about 2/3 of the amount of flour first, and add more as needed.
- add some dough to a piping bag and use a large star noozle to pipe out cookies, then gently press down with your thumb in the centre of the cookies
- fill with jam, then bake for about 20-25 minutes
- leave to cool down, then sprinkle with more vanilla sugar
What else can be used to fill the cookies?
If you don’t have quince jam, feel free to use any other jam you like: strawberry, apricot, or cherry are great favourite of mine. Marmalade is another great option here.
Turkish delight would also work like a treat, plus it’s less messy to fill the cookies with. Right, no more wasting time, let’s roll up the sleeves and bake some cookies! They make a fantastic choice for parties, since one batch gives you lots of cookies.
Other shortbread goodies:
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Easy Shortbread Thumbprint Cookies filled with jam and sprinkled with vanilla sugar, so soft and buttery, almost melting in your mouth. They are the perfect bite-size treat for every occasion, and a big hit with kids and grown-ups alike. Grab some now, before the cookie monster eats them up! The jam can be any of your choice, and you can use a cookie cutter to give them a nice shape, or not, the taste is all that matters.
- 200 g butter
- 60 g icing sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp vanilla sugar
- 300 g plain flour
- 3 tbsp quince jam
Preheat the oven to 180 degrees C. (375 Fahrenheit)
Cut the butter in small cubes, add them to a bowl together with the icing sugar and beat them with an electric hand mixer until you get a smooth paste.
Add the egg yolks, and beat for a further 30 seconds until the egg yolks are fully incorporated.
Add one tablespoon of vanilla sugar, vanilla extract and flour and, using your hands, mix all ingredients together until you get an easy-to-work-with-dough. Depending on the size of the eggs, you may need to add more or less flour, the dough should not be too hard, but neither too sticky. If the dough comes easily off your hands, then it has got the right consistency. So I would just add 250 grams of flour to begin with, and add more if needed.
Oil a rectangle baking tray.
Using a large nozzle piping bag, pipe some dough on the baking tray, then gently press with your thumb in the middle of the cookie. Repeat until all the dough is finished.
Fill with quince jam, then bake in the oven for 20-25 minutes, depending on your oven.
Remove from the oven and allow to cool completely.
Sprinkle some vanilla sugar over the cookies.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.