Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Aunt Maggie's Jam Thumbprint Cookies 3.0 (433) 53 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 15 mins Yield: 54 Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland. Ingredients 24 tablespoons (3 sticks) unsalted butter, room temperature 1 cup sugar 1 large egg 3 ¼ cups all-purpose flour (spooned and leveled) ¾ cup jam (any type) Directions Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated. Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart. Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days. Cook's Notes If the dough is too soft to shape into balls, refrigerate it for a few minutes, until firm enough to handle; the cookies will spread as they bake, so leave plenty of room between them. Print