If I have to make a choice between a cookie containing jam and a cookie containing chocolate, I’ll snub chocolate every time. To me, a cookie that contains jam is the pinnacle of culinary achievement. Okay, maybe not quite that mind blowing, but they’re pretty amazing. Before I knew I had any baking ability, I would scarf down a bag of Pepperidge Farm strawberry thumbprint cookies before we made it home from the grocery store. Now I’m happy to say I can make my favorite type of at home and actually have enough left to share. Because of the refrigeration step, this recipe is a little more time consuming than your average chocolate chip cookie recipe, but it’s worth it. Instead of using one type of jam for all the cookies, try experimenting with different flavors. I put some ghost pepper blackberry jam in a few of them, which my husband enjoyed. I also discovered that these cookies ship well. I sent some to Canada and Australia and they arrived intact and still fresh! I substitute half of the flour with whole wheat flour to give myself the illusion of eating healthy and I also prefer the texture the whole wheat flour adds to the cookie.
Start by putting the paddle attachment on your mixer and creaming two sticks of room temperature unsalted butter and 1/2 cup of sugar on high for three minutes or until it’s nice and fluffy. Scrape down the bowl and mix until everything is all nice and incorporated.
Separate two eggs. Add the yolks and 1 tsp of vanilla extract to your creamed butter and sugar. Set the whites aside in a dish if you plan to add nuts to your cookies. Mix again until everything is nice and homogenous. (Hopefully you do a better job of separating the eggs than I did. Oops!)
Add 1 cup of all purpose flour, 1 cup of whole wheat flour, a pinch of kosher salt. Mix all the ingredients until they’re just combined. Then, put the dough in the fridge for thirty minutes to firm it up.
Preheat your oven to 350 degrees Fahrenheit. Roll the dough into one inch diameter balls and place them on baking sheets lined with parchment paper. If you want to put nuts on your cookies, whisk the leftover egg whites until they’re frothy, then dip your dough balls in the egg whites and roll them in chopped nuts of your choice. Using your thumb, gently press down on the dough ball to make a well in the center of your cookie. The wheat flour will make a slightly drier cookie and they will try to fall apart, so make sure you’re extra gentle. Fill each well with 1/2 tsp of jam.
Bake your cookies 13-15 minutes or until a little firm. Let them cool on the cookie sheet for 3-4 minutes to firm up a little more before you transfer to a wire rack to completely cool. Enjoy!
Recipe adapted from Simply Recipes
1 cup (2 sticks) butter, room temperature
1/2 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup all purpose flour
1 cup whole wheat flour (you can use two cups of all purpose, but if you use two cups of whole wheat, the cookies will be too dry)
pinch of kosher salt
1/2 cup jam or jelly (pick your favorites, mix and match)
1 cup of chopped nuts (pick your favorite, optional)
Cream the butter and sugar in a mixer fit with a paddle attachment on high speed until light and fluffy, around 3 minutes, scraping down about halfway through to make sure everything gets incorporated. Separate the egg yolks from the whites and add the yolks and vanilla to the butter and sugar mixture, scraping down the sides and continuing until thoroughly mixed. Save the whites in a dish for later if you plan to use nuts on your cookies. Add the flour and salt to the mixture and mix until only just combined. Sometimes I put my hands in the bowl and hand-knead the dough to make sure all the dry ingredients are combined with the wet.
Put your dough in the fridge for 30 minutes to firm up.
Preheat your oven to 350 degrees Fahrenheit.
Roll the dough into 1 inch diameter balls and place them on a baking sheet covered with parchment paper. If you want nuts on your cookies, whisk the egg whites until frothy. Dip your dough balls into the egg whites, then roll them in the nuts before putting them on the baking sheet. Using your thumb, gently press down on the dough ball to make a well in the center of your cookie. The wheat flour will make a slightly drier cookie and they will try to fall apart, so make sure you’re extra gentle. Fill each well with 1/2 tsp of jam.
Bake your cookies 13-15 minutes or until a little firm. Let them cool on the cookie sheet for 3-4 minutes to firm up a little more before you transfer to a wire rack to completely cool.
Yields about 2 dozen cookies.