Saskatoon Berry Jam Thumbprint Cookies

Delicate and buttery thumbprint cookies filled with a sweet and tart Saskatoon berry jam. A perfect treat for afternoon tea or a light dessert.

Prep Time

20 minutes

Total Time

32-35 minutes

Calories

135

Level

Easy

Yields

24 servings

Cost

£0.34

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2.3cupsAll-Purpose Flour(plus more for dusting)

£0.35

1cupUnsalted Butter(softened)

£2.20

0.5cupGranulated Sugar

£0.20

1teaspoonVanilla Extract

£0.15

0.3teaspoonSalt

£2.20

1Egg Yolk

£0.30

0.5cupSaskatoon Berry Jam(or more, as needed)

£2.50

0.3cupIcing Sugar(for dusting after baking (optional))

£0.15

Total Cost

£8.05

£0.34 per serving

The Method

1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2
In a large bowl, cream together the softened butter and sugar until light and fluffy.
3
Beat in the vanilla extract and egg yolk until well combined.
4
In a separate bowl, whisk together the flour and salt.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6
Roll the dough into 1-inch balls. Place the balls onto the prepared baking sheets, leaving a little space between each.
7
Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
8
Fill each indentation with about 1/4 teaspoon of Saskatoon berry jam.
9
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown.
10
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11
Dust with icing sugar, if desired, before serving.

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My Notes

Nutrition Information

Nutrition per serving (25g)

135 kcal / 565 kJ

Carbs

16g

6% of RDA

Fat

7.5g

11% of RDA

Protein

1.5g

3% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

7 g

8% of RDA

Sodium

25 mg

1% of RDA

Saturated Fat

4.5 g

23% of RDA

Chef's Tips

For the best flavor, use homemade Saskatoon berry jam. If using store-bought jam, look for one with a good balance of sweetness and tartness.

The dough can be made ahead of time and chilled for up to 2 days. Let the dough soften slightly before rolling into balls.

If the dough is too sticky, add a tablespoon or two of flour at a time until it is easier to handle.

Be careful not to overbake the cookies, as they will become dry. They should be lightly golden brown around the edges.

Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

Baking Sheets

Mixing Bowls

Measuring Cups & Spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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