Strawberry Jam Cookies (Thumbprints)

These adorable Strawberry Jam Cookies, or thumbprint cookies, are perfect with tea or as an after-dinner dessert. A soft and chewy shortbread cookie with delicious strawberry jam on top, they’re both incredibly easy to make and fun to eat.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 72 cookies

Calories: 75 kcal per serving

Ingredients

¾ cups - Butter
¼ cups - Shortening
1 ½ cups - Sugar
2 - eggs
1 ½ teaspoons - vanilla extract
2 ½ cups - Flour
3 ⅓ ounces - Instant Vanilla Pudding
1 tsp - Baking Powder
½ tsp - Salt
1 cup - Strawberry Jam

Instructions

Preheat oven to 350 line a baking sheet with parchment paper.
Cream together butter, shortening, and sugar with an electric mixer.
Add in eggs, vanilla, and instant pudding mix. Continue mixing until thoroughly incorporated.
In a separate bowl stir together flour, baking powder and salt.
Add the flour mixture to the butter mixture a little at a time mixing between additions until all the flour is incorporated.
Scoop out dough by the tablespoonful and shape into balls. Place on the prepared baking sheet about 2 inches apart, using your finger or the handle of a wooden spoon press into the center of each ball to create an indentation. Spoon jam into the center of each cookie.
Bake for 12-15 minutes or until set and lightly golden brown around the edges.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.

Nutrition