It’s always fun to make thumbprint cookies, isn’t it? This is my third experiment with the blueberries I discovered at our local bazaar this summer. After this微酸的蓝莓果酱, I knew I had to keep making something sweet with these charming berries! I’m definitely in love with the color of these berries, so I wanted it to stand out in my new attempt. Can you think of a better way than thumbprint cookies to see that vibrant color? If you love to play with foods with such a charming color as much as I do, you should try this recipe!
I used whole wheat flour in these thumbprint cookies and didn’t see a difference in flavor. I loved the brownish texture even more! You can fill them with whatever you like, but I must say that they become divine when topped with that amazingly red blueberry jam!
I made the jam myself, but in a very small amount, just enough for the cookies. If you’re looking for a complete recipe for bluebery jam to preserve in jars, check out thisBlueberry Jam Recipewith step by step pictures.
Whenever I make something with blueberries, I remember scenes from Dexter! I LOVE to play with these berries bare hands!
I filled my thumbprint cookies after baked, so the jam topping didn’t lose any color and the flavor was tangy and refreshing. Fill the cookies with a generous amount of jam, the more the better!
这不是一个太香甜可口,因为我们不喜欢cookies that way. I didn’t want to kill the plain flavor of blueberries with sugar, so I used just ¼ cup sugar for cookie dough and 1 tablespoon sugar for the jam filling. You can increase the amount of sugar if you like it sweeter.
These thumbprint cookies are of a very well balanced combination of sourishness and sweetness, so you might want to hide these even from your family! We couldn’t help licking our fingers when taking these pictures and I regret making the jam that little.
As always:If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag@give_recipeso we can see!
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配方
Thumbprint Cookies with Blueberry Jam
Whole wheat thumbprint cookies filled with homemade blueberry jam.
- Prep Time:45 minutes
- Cook Time:15 minutes
- Total Time:1 hour
- Yield:181x
- Category:Dessert
- Method:Baking
- Cuisine:American
Ingredients
Cookie Dough:
- 110gbutter, at room temperature
- ¼ cupsugar
- 1egg yolk
- A pinch of salt
- 1 tspvanilla powder
- 1 cupand 2 tablespoon whole wheat flour
Blueberry Jam Filling:
- 1 cupblueberries
- 1 tbspsugar
- 3tbp water
- 1 tsplemon juice
Instructions
- Preheat oven to 180C.
- Whisk butter nad sugar until fluffy.
- Beat yolk and add into the mixture, mix.
- Add in flour and salt and mix.
- Chill it for 30 minutes before shaping.
- Line an oven tray with parchment paper.
- Make small balls from the dough, place them in the tray.
- Press on each cookie with your thumb to make dents.
- Bake 15 minutes until golden.
- Let them cool.
- Crush blueberries with hands and sprinkle sugar on it.
- Add in water and cook in a pot over medium low heat.
- Let it boil for about 20 minutes.
- Add in lemon juice and cook until it gets thicker.
- Let it cold and fill cookies with the jam.
Nutrition
- Serving Size:
- Calories:88
- Sugar:4.4 g
- Sodium:130.8 mg
- Fat:5.4 g
- Carbohydrates:9.6 g
- Protein:1.1 g
- Cholesterol:23.4 mg
Keywords:blueberry cookies
Burcu Guzelersays
Hi Zerrin! Oh I love your blog, such an awesome recipe again! As a Turkish who lives in abroad, and busy all the time due to my work, I decided to treat myself with these home made blueberry beauties this weekend. It felt just like home as soon as I took the first bite! Thank you! xo
Zerrinsays
Hi Burcu! Thank you for these kind words! I'm so happy to hear that you love the cookies. I'm always here to help you if you have any questions. Cheers from Turkey!