These Partridgeberry Jam Thumbprint Cookies are a delicate buttery cookie filled with a tart jam. They are the perfect little bite and would be a great addition to any Christmas cookie platter.
Today, I’m kicking off the 12 Days of Christmas Cookies with these deliciously buttery Partridgeberry Jam Thumbprint Cookies. These cookies were so good, I had to resist temptation of eating the whole plate. Much like my Dulce de Leche thumbprint Cookies, they are delightful!
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!
Christmas song of the day, Bing Crosby with Silver Bells!
What Are These Cookies Like
- Taste – These are a light buttery cookie that has a delicate texture. Filled with a tart jam.
- Size – These are a relatively small cookie.
- Yield – This batch makes 36 small cookies
Ingredients
- 1 Cup butter, unsalted
- 1/2 Cup granulated white sugar
- 1 Teaspoon vanilla
- 2 Cups all purpose flour
- 2 Egg yolks
- Pinch salt
- 1/2 Cup partridgeberry jam
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- 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 minute. Add the flour and stir in until combined.
- Form the dough into a ball, wrap in plastic wrap and chill for about 1/2 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/180 degrees C oven for about 12 minutes. Remove from oven and let cool. These cookies can be stored in an airtight container for about 5 days.
Recipe Tips
- Chill the dough – 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.
- Weigh cookie dough balls – To keep things neat, you can weigh out your cookie balls. 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.
- Watch bake time – All ovens bake differently, these baked at exactly 12 minutes in my oven.
Storage
- In the Freezer – Store these in the freezer in an airtight container. Make sure to lay sheets of parchment paper between the cookies so they don’t freeze together. You can freeze them up to three months.
- Refrigerator – Keep these cookies in the fridge up to five days in an airtight container.
- Room temperature – These will keep on the counter in an airtight container up to three days.
Substitutions
- For the cookie – Please follow the recipe exactly for the same results. I don’t recommend any changes.
- Filling – You can use any jam for these cookies like strawberry, raspberry, cranberry, blueberry or blackberry.
Frequently Asked Questions
Traditionally a thumbprint cookie is a butter cookie with an indent in the middle to fill with a filling of your choice.
Partridgeberry Jam is also know as lingonberry jam. The berries grow in cooler climates like northeastern Canada, cooler climates of Scandinavia, Alaska and Europe. It is a small red berry that is tart in flavour.
Partriedgeberry Jam Thumbprint Cookies
Ingredients
- 1 Cup butter unsalted
- 1/2 Cup granulated white sugar
- 1 Teaspoon vanilla
- 2 Cups all purpose flour
- 2 Egg yolks
- Pinch salt
- 1/2 Cup partridgeberry jam
Instructions
- 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 minute. Add the flour and stir in until combined.
- Form the dough into a ball, wrap in plastic wrap and chill for about 1/2 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/180 degrees C oven for about 12 minutes. Remove from oven and let cool. These cookies can be stored in an airtight container for about 5 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
-
- Chill the dough –  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.Â
-
- Weigh cookie dough balls – To keep things neat, you can weigh out your cookie balls. 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.
-
- Watch bake time – All ovens bake differently, these baked at exactly 12 minutes in my oven.
thanks for stopping by and hope to see you soon!
