Jewel Cookies
Delight your sweet tooth with these gorgeous Jewel Cookies, a buttery, melt-in-your-mouth treat crowned with a glistening center of jam in your favorite flavor, like raspberry or apricot. Perfectly crisp around the edges and tender within, these thumbprint cookies are a staple for holiday cookie platters and afternoon tea spreads alike. The recipe combines simple pantry ingredients like unsalted butter, granulated sugar, and all-purpose flour with a touch of vanilla for a heavenly aroma. Crafted with an easy thumbprint technique, these cookies come together in just 35 minutes, making them as convenient as they are delicious. Dust with powdered sugar for an elegant finishing touch that transforms every bite into a delectable mix of buttery sweetness and fruity jam. Enjoy these irresistible Jewel Cookies warm, or store them for a delightful grab-and-go treat to brighten any day!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg yolk
- 260 grams all-purpose flour
- 1 teaspoon salt
- 120 grams jam (any flavor, e.g., raspberry or apricot)
- 15 grams powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg yolk to the bowl, and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into small balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a small spoon, create a small indentation in the center of each dough ball. Be careful not to press all the way through to the baking sheet.
Fill each indentation with about 1/2 teaspoon of jam. Be careful not to overfill, as the jam may overflow during baking.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cookies lightly with powdered sugar before serving.
Nutrition Facts
Calories |
3411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 177.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
