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Jammy Thumbprints

Let the kids get in on the baking action by helping make the indentations or spooning the fruity jam

Serves 30
Ready in 40 mins
Prep time 23 mins
Cooking time 17 mins
101 calories per serving


> 1/2 cup finely chopped pecans
> 1 (16.5 oz) tube refrigerated sugar cookie dough
> 1/2 cup all-purpose flour
> 1/2 tsp ground cinnamon
> 1/4 tsp salt
> 1/2 cup seedless raspberry jam or apricot jam
> 3 tbsp confectioners' sugar


Preheat oven to 325°F. Line 2 cookie sheets with parchment. Place the pecans in a shallow dish.
Remove the dough from the refrigerator and allow to soften slightly. In a large bowl, combine the flour, cinnamon, and salt.
Add dough to bowl. With hands, knead dough and flour together until well combined. Scoop and roll dough into 1-inch balls. Roll balls in pecans, pressing to adhere, and arrange on lined pans, spacing 2 inches apart. With end of wooden spoon handle, create indentations in dough balls.
Bake cookies 14–17 min., until edges are golden, switching racks halfway through. Press indentations down again with handle of spoon. Divide the jam among indentations. Cool completely on a wire rack, then sift the confectioners’ sugar on top.

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