Jam slices thumbprint cookie

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20 min


35 min


32 Cookies

* PLUS chilling time
Jam slices thumbprint cookie

Roberto Caruso


  • 1 cup unsalted butter , at room temperature
  • 3/4 cup icing sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup raspberry or apricot jam


  • Preheat oven to 325F (160C). Line a baking sheet with parchment. Place butter and sugar in a large bowl. Using a wooden spoon, beat together until creamy. In a bowl, stir flour with salt. Gradually stir into butter mixture just until combined. Divide into 4 portions. Roll into 4 thin logs about 8 in. (20 cm) long. Refrigerate at least 15 min. Place cold logs on a large parchment-lined baking sheet, about 2 in. (5 cm) apart. Using the edge of a rubber spatula, make a thin groove down the centre of each log.
  • Bake in centre of preheated oven until lightly golden around the edges, 15 to 18 min. Remove from oven and, slicing on the diagonal, cut crosswise into 1-in. (2.5-cm) pieces. Leave on sheet for 5 min. Then remove to a wire rack to cool completely. Before serving, fill each with 1/4 tsp (1 mL) jam.