Jam Filled Thumbprint Cookies with Brittle

It continues in our this year’s christmas cookie bakery! After the recipe for these wonderful cantuccini or biscotti cookies I presented you last week, today I continue with a classic recipe for jam filled thumbprint cookies.

The jam filled thumbprint cookies consist of a quick cookie dough that is filled with red jam. In addition, this time I sprinkle the cookies with brittle, alternatively chopped almonds and hazelnuts or coconut flakes would also be possible. Have fun baking!




Cooked/Baked today: Jam Filled Thumbprint Cookies with Brittle
Difficulty: Easy – Medium
Preparation Time: 35 minutes
Category: Baking Recipes, Cookie Recipes, Sweets & More, Recipes with Jam, Christmas Recipes, Recipes with Brittle, Traditional Christmas Cookie Recipes
Our Recipe rating:

Ingredients for about 40 Jam Filled Thumbprint Cookies with Brittle:

• 250 grams flour
• 150 grams cold butter (cut into small pieces)
• 60 grams powdered sugar
• 2 eggs
• 1 sachet vanilla sugar
• A pinch of salt
• An organic lemon
• 75 grams red jam for filling
• 75 grams brittle for garnish

Required kitchen gadgets, helper & preparations:

• Mixing bowl
• Baking sheet + baking paper
• Brush for brushing cookies with egg whites
• Fine grater for lemon
• Spoon or other tool to form thumbprint cookie mold

Instructions:




…for jam filled thumbprint cookies with brittle:

Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with parchment paper. Separate 2 eggs into egg yolk & egg white, put the egg white aside until further use. Cut the cold butter into small pieces.

Grate the lemon finely, use the zest for this recipe & use the lemon juice for other purposes, for example for a delicious lemon cake.

Next, put 250 grams of flour together with 2 egg yolks, 150 grams cold butter, 60 grams powdered sugar, 1 sachet vanilla sugar, the zest of an organic lemon & a pinch of salt in a mixing bowl & knead with your hands to form a smooth dough. If the dough is too sticky, just add a little more flour.

Shape the dough into about 40 balls of the same size & place them on the prepared baking sheet with a little space between them (use 2 baking sheets if necessary).

With the back of a spoon (or a similar tool) press a small hollow/mold in the center of the cookies & then fill with about a quarter of a teaspoon of red jam or jelly, for this recipe I used raspberry jam, for example.

Tip: Briefly warm up the jam in the microwave or in a saucepan so that it is easier to portion.

Finally, briefly whip up the egg white that has been set aside, then brush all the cookies with egg white & decorate with brittle (alternatively chopped almonds or hazelnuts) & then bake until golden yellow for 12 – 15 minutes in the preheated oven.

Take the done thumbprint cookies out of the oven, allow them to cool down a bit & then serve or store them in a cookie box, so they will stay fresh for several weeks.




Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):