Thumbprint cookies are delicious and bursting with with sweet and spicy jalapeño jelly for a fun twist on classic thumbprint cookies.
Ingredients
- For the Jam
- 2 c. frozen Oregon Blueberries
- 2 jalapeños, diced (Remove seeds and veins for a less spicy cookie)
- 1 1/2 c. sugar
- 1/8 tsp. pectin
- 1 Tbs. fresh squeezed lemon juice
- For the Cookies
- 2 1/2 c. flour, sifted
- 1 c. butter, softened
- 1 c. sugar
- 1/2 tsp. baking powder
- 1 egg
- 1/8 tsp. salt
- 2 tsp. vanilla extract
- Blueberry Jalapeño Jam
Directions
- For the Jam
- In a saucepan, add frozen blueberries, jalapeños and sugar.
- Bring to a simmer then continue to cook for 15-20 minutes, stirring occasionally.
- Add lemon juice and pectin, then remove from heat.
- Refrigerate until jam has completely cooled and set (overnight for best consistency).
- For the Cookies
- Preheat oven to 325°
- In a large mixing bowl or stand mixer, cream together butter, sugar, and baking powder until the mixture is light and fluffy. Then add egg and vanilla extract to the butter mixture and mix until fully incorporated.
- Gradually add sifted flour and salt. Be careful not to over mix which can make the cookies tough.
- Scoop out 2 Tbs. of the dough mixture and roll into evenly sized balls, then immediately make an indentation in the center of each ball using your thumb or a rounded tool (a 1 tsp. measuring spoon works great) to create a space for the filling. Do this step after each ball rolled while the dough is still warm from your hands to prevent the cookie from cracking.
- Fill each cookie with Blueberry Jalapeño Jam and bake for 20 minutes.
- Remove from oven and allow the cookies to cool to room temperature before removing them from the pan. This step helps them set and prevents the cookies from breaking apart.
- Enjoy!