Mulberry Thumbprint Cookies

As cookie fans know, thumbprint cookies are a longtime favorite at Christmastime. However, I love thumbprint cookies so much, I’d happily eat them year round. And in MULBERRY MISCHIEF, Marlee’s baker Theo makes mulberry thumbprint cookies for the festivities leading up to Halloween. Using The Berry Basket’s own mulberry jam, naturally. Of course, this classic recipe can be used with any number of berry jams, not just mulberries.

  • 1 -1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2/3 cup mulberry jam
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. Whisk flour, baking powder, and salt in a large bowl. Mix well.
  3. In another bowl, beat sugar and butter until fluffy. Beat in egg and vanilla.

  4. Add dry ingredients to the sugar, butter, egg, and vanilla mixture. Stir until blended.

  5. Shape dough into small 1-inch balls. Place on cookie sheets 2 inches apart.

  6. If the dough is too sticky, refrigerate 45 - 60 minutes before shaping into balls.

  7. With your thumb, indent each cookie center about 1/2-inch deep.

  8. Spoon jam or preserves into each thumbprint.
  9. Bake 13-14 minutes, or until cookie edges are golden. Makes 3 dozen.