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Flower Jam Thumbprint Cookies

Delightful thumbprint cookies filled with vibrant jam and adorned with edible flowers, perfect for spring tea parties.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened Use high-fat butter for best results.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Measure flour accurately to avoid dry cookies.
  • 1/4 teaspoon salt
Jam Filling
  • 1/2 cup strawberry or raspberry preserves Choose vibrant colors that will contrast with the cookies.
Edible Flowers
  • 1/4 cup edible flowers (e.g., violas or pansies) Ensure flowers are organic and safe to eat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and sugar until smooth.
  3. Add the vanilla extract and mix until combined.
  4. Gradually sift in the flour and salt, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and refrigerate for about 30 minutes.
Baking
  1. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
  2. Use your thumb or a rounded teaspoon to make an indentation in the center of each ball.
  3. Fill each indentation with the jam of your choice.
  4. Chill the cookies in the freezer for 15 minutes before baking.
  5. Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
Finishing Touches
  1. Remove from oven and let the cookies cool on the baking sheet for at least 10 minutes.
  2. Once cool, gently press the edible flowers onto the cooled cookies.

Notes

Store cookies in an airtight container at room temperature for up to one week. Can be paired with a cup of tea for a delightful afternoon treat.