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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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)
Directions
Step 1
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
Add the vanilla extract and egg yolk to the bowl, and mix until fully incorporated.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Fill each indentation with about 1/2 teaspoon of jam. Be careful not to overfill, as the jam may overflow during baking.
Step 8
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just lightly golden.
Step 9
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.
Step 10
If desired, dust the cookies lightly with powdered sugar before serving.
Nutrition Facts
| Serving size | 752.4 grams (752.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3411 |
| Total Fat 200.80g | 257% |
| Saturated Fat 115.00g | 575% |
| Cholesterol 685mg | 228% |
| Sodium 2435mg | 106% |
| Total Carbohydrate 393.10g | 143% |
| Dietary Fiber 8.30g | 30% |
| Total Sugars 177.20g | |
| Protein 31.20g | 62% |
| Vitamin D 18IU | 91% |
| Calcium 119mg | 9% |
| Iron 13mg | 73% |
| Potassium 424mg | 9% |
Source of Calories