Simple Jam Thumbprint Cookies

Break me off a piece of that!

[pinit]

I went to school in a tiny town.  Those in your kindergarten class, were also the ones in your graduating class.  You knew everyone, and their momma.  And their momma’s momma.  And if they made straight A’s or not.  It’s put in the local paper.  No, really.

Anyhoo….back in 6th grade, Mrs. Copeland introduced us to Christmas Around the World.  We each had a country, did a report, and then baked and brought in a cookie famous for that country.  I think I had Hawaii…or maybe that was my friend Lacey.  Maybe I got Germany?  Which, would be ironic seeing as how my married name is Schmidtberger.  Where’s my lieder-hosen?  Lieder-hosen is the only German word I know.  If that is a German word.  Maybe I was assigned Poland…..ugh…never mind.

If you talk to anyone in my 6th grade class, they will know which cookie I’m talking about.  Angelika made it.  I remember the day she passed out these cookies.  Oh. My. Lawd-ee.  Wonderful.  Awesome.  Fab.

I remember being SO jealous when everyone loved her cookies.  Why didn’t I get Austria dag nabbit?!  I got stinkin’ Poland or Germany and my cookies were slightly burnt seeing as how my Momma and I hadn’t discovered parchment paper :/  Christmas Around the World kinda traumatized me….I’ve got deep issues from childhood like that.

Back to the cookie at hand.  We 6th graders loved that cookie SO much, people were begging for the recipe.  Even the boys.  Maybe we were just small town sheltered 6th graders—or maybe this cookie is just that dern good.  I choose the latter.

So, Angelika’s momma typed that puppy up on a typewriter I believe.  Mrs. Copeland maybe copied it for her, I’m not sure.  But I remember having slight anxiety attacks on the playground thinking about whether she’d get that recipe to me or not.  Again, I was an OCD/worry-wart type of child that way and I don’t think child psychologists were the rage yet.

That’s enough of me talkin’.  Sorry y’all.  So, I saved that type-writer piece of paper all these years.  To college and back.  Through all the moves my husband and I have made.  Relocations across the state.  I still got it.  I may have lost my sons’ birth certificates and napkins from my first baby shower.  But, not THIS recipe.  I’ve got my priorities straight like that 😉

Here’s the recipe.  It’s so simple.  So easy,  so GOOD.  I hope you make it.  Now.

Moist and Chewy Jam Thumbprint Cookies
Author: 
Recipe type: Austrian Jam Cookies
Cuisine: Cookies
 
Ingredients
  • ½ cups (1 stick) butter, softened
  • 1 teaspoon vanilla
  • 1-1/4 cups sifted all purpose flour
  • ½ cup sugar
  • 1 egg separated
  • Chopped Pecans
  • Jam or Jelly of your choice
Instructions
  1. Beat butter, sugar, vanilla and egg yolk in a medium size owl with electric mixer at high speed until light and fluffy. Stir in flour, gather dough into a ball and wrap in foil or plastic wrap, refrigerate several hours or until firm.
  2. Roll level teaspoonfuls of dough into balls. Dip balls into slightly beaten egg white and then roll into chopped pecans. Place on un-greased cookie sheet 1 inch apart. Make an indentation in each cookie with fingers or with tip of wooden spoon handle. Fill indentations with jam.
  3. Bake in slow oven 300 degrees for 20 minutes or until lightly golden, cool on wire racks.

 

Here’s the pics if you’re a visual learner my myself.

The piece of paper I’ve carried around forever….

Ingredients. So simple. So easy. It’s true. Less is more..

I doubled the recipe. They’re that good. Do it, trust me.

Whip that up good…

It’ll look like this first. You’ll wonder if there’s enough moisture. There is, just keep at it.

Once combined well, scoop it outta the bowl and form into a ball like this….

Use this nifty Plastic wrap dispenser and wrap the ball of dough up. (FYI…Holly, my former neighbor, thank you, again, for this and my foil dispenser, they’ve rocked my world!)

Throw dough into ‘fridge if you’re patient. Freezer (like me) if you’re hankering to eat these asap. Just until chillled. Don’t let it get rock solid in there.

The directions say to roll out in ‘teaspoons’ full. Well, we ain’t in Austria anymore. This here is Texas–and everything is bigger. I reckon’ I used 2 tablespoons of dough per cookie. Makes them chewier.

[pinit]

Roll ’em in egg white and then pecans. (*notice the parchment paper…those burnt cookies from Poland and/or Germany won’t get me down now!!!)

[pinit]

 

[pinit]
Put your jam or jelly in them BEFORE baking.  I forgot to take a pic of this step.  Also, notice the cookie with no pecans–that’s for my husband and my oldest….they’re not nuts about nuts.

Voila! Those cookies from 6th grade! Enjoy ’em!

[pinit]

Comments

  1. First of all Hi Liz! Secondly I love your blog…your mother-in-law and I discussed how much we like it in church on Sunday. Finally, this post made me laugh. I remember those cookies and I think I had Scotland. I think I made some sort of shortbread or something. But I am amazed that you still have the recipe. Hope all is well with you, Keith and the boys!

    • Elizabeth says:

      AWW! Thanks girl!!! I’m glad you like it. I’m having fun with it! Those memories are so vivid to me, even now! Thanks for stopping by! We’re wonderful! We’ll be at Sunrise service on Easter. Maybe we’ll see you then!

  2. Those look so dang gooood! I have everything to make them already in my pantry! I’ll be making these tomorrow 🙂

    • Elizabeth says:

      They are SO good! You’ll love ’em!!! Thanks for stopping by Amanda! I love you so much!!!! And so glad our little world’s crossed online! Pretty amazing? Isn’t it?

  3. I am definitely making these for my friend who loves pecans! They look delish! BTW, you crack me up. 😀

  4. OMG those are totally the cookies I remembered from that wonderful project and love them to this day! And by the way, Hawaii was mine, how funny because when I started reading the first paragraph of this post I was like: “I remember that, I had Hawaii” 🙂 Too funny!

  5. Tell me more about the plastic wrap holder! I am intrigued!

Speak Your Mind

*

Rate this recipe: