Thumbprint cookies originated in Sweden. Known as Hallongrotta/hallongrottor in Swedish, the meaning literally translates, “raspberry cave.” I love these shortbread-style, buttery cookies because they’re so easy to make and can be customized to fit any occasion. They melt in your mouth!
Fill them with your favorite jam – use raspberry jalapeno, blackberry, peach – get creative! Today, I’m using green pepper jelly with a kick and sweet orange marmalade to mimic the colors of the Irish flag for St. Patrick’s Day! Remember to let your dough chill for at least an hour before rolling into balls.
Some Kinda Good Thumbprint Cookies
- 2/3 cup granulated sugar
- 1 cup butter, softened
- 1 tsp pure vanilla extract
- 2 Cups All-Purpose Flour
- 1/2 cup of your favorite jam, such as:
- Green Pepper Jelly
- Orange Marmalade
In a mixing bowl, combine the sugar, butter and vanilla. Beat at medium speed until creamy, 2 o 3 minutes. Add flour, and mix until well incorporated, 2 – 3 minutes. Form the dough into a ball, wrap in plastic wrap, and refrigerate at least 1 hour.
Pre-heat the oven to 350 degrees. Shape the dough into 1 -inch balls. Place the balls 2 inches apart on ungreased cookie sheet. Using your thumb, make a small indentation in the center of each cookie, pressing gently until the edges crack slightly. Fill each cookie with 1/4 teaspoon of jam. Bake for 15 minutes. Let cool. Enjoy!
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Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.