It's December and I'm ready for all things Christmas! Today I'm bringing you something fun that I've been working on for a little while now. Today is the start of Twelve Days of Christmas Cookies! I can't think of a better way to head into the festive month than with a sweet treat and a bit of a Christmas read to boot! Kicking things off today with these Partridgeberry Jam Thumbprint Cookies. Take a look!
Let the Twelve Days of Christmas Cookies begin!
Let's go back in time, last year to be exact. I had thoughts of doing a cookie a day for 12 days in December, but time somehow got away. I know it doesn't seem like much baking a cookie, but it's everything else that goes into a recipe to share here that takes a whole bunch of time. So this year I got organized in time to get the Christmas ball rolling on for the 1st of December. It's been a whole lot of fun working on this project and I'm looking forward to sharing all my sweet creations through the next 12 days.
And I'm starting today with these deliciously buttery Partridgeberry Jam Thumbprint Cookies. These cookies were so good, I had to resist temptation of eating the whole plate. Luckily, Oliver (my 14 year old), loved them and saved me the guilt. A fantastic Christmas cookie.
So for all of my Newfoundland readers out there, you are sure to know what Partridgeberry Jam is right? Only the best jam know to man, fact. I might be a bit biased though. They are tart little berries that look much similar to a cranberry. They grow in cold barren like terrain. So, Newfoundland is perfect!
Partridgeberries kind of sum up my childhood. As long back as I can remember, we were sent berry picking as kids. I remember those long afternoons on the barren hills with our butter tubs and ice cream tubs. We were told not to come home until we filled out tubs. I know many of you can relate! The good ol' days. At the time, I know we all complained our way through picking through the thorns and getting invaded by ants. But we soldiered through and brought home our berries as proud as punch.
Picking partridgeberries was easy, because you weren't tempted to eat as you picked. Not like blueberries or raspberries. Those were scarce.
Come Christmas time, we were all grateful that the freezer was bursting with berries.
Clearly, living here in Spain, I can't get my hands on fresh partridgeberries. But thanks to Ikea up the road, I can buy the jam. After discovering this about 4 years ago, my Christmases have been brighter. Sure, not the same as home made, but it will do.
And in these sweet little thumbprint cookies. the jam worked a treat. Of course you can fill the cookies with any jam you like, but if you can get your hands on partridgeberry jam, get it. However, just to confuse you even more, you'll be looking for lingonberry jam as that's what the more common name for this berry is. Confused yet? I know, I am.
Now, let's get cracking and start the Christmas baking!
These cookies are easy to make and they really don't take much time. Start off by beating the butter and sugar until pretty light and fluffy and then add in the vanilla and mix for just a minute.
Then beat in the egg yolks until they are incorporated and then the flour and salt. You can mix this by hand or using an electric mixer on stir speed. Just mix it until it's combined.
The dough needs to be chilled. Don't skip! If you don't chill your dough, the cookies will spread out when baked and you won't end up with a thumbprint cookie. So, chill that dough. This cookie dough can be made in advance and even frozen. I've made it the day before using before, but just and hour is fine.
And here's that jam I was talking about if you happen to have an Ikea on your doorstep and are looking for the stuff. It's delicious!
Does anyone weigh their cookies? I have to admit, I hardly ever do this. But sometimes, when you want things to look the same, the scale is your best friend. So, to keep things neat, I weighed out the dough for these cookies. I'm pretty sure they were about 15 grams each. Then I rolled them into neat little balls, like you see below. For a regular sized baking tray, you should be able to get 15 cookies on the sheet at one time.
And it's called a thumbprint cookie for a reason, you use your thumb to make a small indent in the middle like shown here. You don't want to make it too big, literally just and small indent. Then fill each little imprint with the jam.
Ready to bake.
And sounding like a broken record, don't overbake the cookies! They will be dry and crumble apart. I use a convection fan oven and it's regulated pretty well. These baked in 12 minutes. I go on about this all the time, but every oven is different and baking is fussy. If you're not a baker or don't understand your oven very well, bake a few cookies on a tray before doing a whole batch. Some ovens run hotter or colder than other ovens. The cookies should still look pale when they come out of the oven and be soft to touch They will harden as they cool.
These cookies are honestly light as air, buttery and delicious. Strongly recommended for festive baking!
And yes, you can easily freeze them. Although this time around these didn't get the chance to meet the freezer. All gobbled up in about a 24 hour span....eeek!
Turn up the Christmas music and get your baking on.
I have to say, I'm pretty much old school when it comes to Christmas music. I like a lot of the old classics. The ones that we grew up listening to and still listen to right to this day. And nothing says Christmas like Bing Crosby with Silver Bells!
Happy baking friends. I hope you get a chance to follow along The Twelve Days of Christmas Cookies and find something to add to your treat selection this year.
I'll be back again tomorrow with some more festive cheer so be sure to check it out!
Partridgeberry Thumbprint Cookies
Makes 36 (approximately) / Prep time: 15 minutes / Chill time: 1 hour / Bake time: 12 - 15 minutes
1 Cup/225 grams of butter
1/2 Cup/100 grams of sugar
1 Teaspoon of vanilla
2 Cups/260 grams of flour
2 Egg yolks
Pinch of salt
1/2 Cup/150 grams partridgeberry jam
Combine the flour and the salt and set aside.
Add the butter and sugar to a large mixing bowl and mix on high until light and fluffy. This will take about 3-4 minutes. Add in the egg yolks and vanilla extract and mix on high for a minutes. Stir in flour until combined. Cover and chill the dough for about 1/2 an hour.
Line a baking tray with parchment paper and make about 36 balls with your dough. Place them evenly spaced out on your baking tray (in batches) and use your thumb to make an impression in the middle of each ball. Fill each middle with about 1/2 teaspoon of the partrideberry jam. Bake in a preheated 350 degree F oven for about 12 minutes. Remove from oven and let cool. These cookies can be stored in an airtight container for about 5 days.
Click the downloadable link below to print recipe!
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