Recipe by Reyhan
"This is a Turkish thumbprint cookie filled with strawberry jam."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
This is a positively scrumptious cookie and it's very easy to make. I have the following recommendations. (1) The recipe calls for one cup of butter. Normally, when I am baking a cupcake or bread, I will substitute unsweetened applesauce for butter. I do not recommend that for this cookie, as it will not replicate the texture of the butter. I did, however, use 1/2 cup butter and 1/2 low calorie margarine. In terms of calories, butter and margarine both have around 35 calories and 4g of fat per teaspoon (however I did use Smart Balance, which is lower in calories and fat). I did this because butter adds the creamy texture but margarine keeps the cookie from deflating or spreading out too much and I wanted to maintain the hole in the cookie where the strawberry preserves were. (2) I created the hole in the cookie by sticking a butter knife in the top and rotating it (you can use your finger to perfect the well). (3) I stuck the dough in the freezer for twenty minutes before rolling into balls (the size of my cookie balls was between 1 inch and 1 and 1/2 inches). (4) For the quantity of jam to use, I used a very full (rounded) 1/4 teaspoon of strawberry preserves per cookie. I baked for 12 minutes and the cookies came out perfectly. I followed the quantities specified and wound up with 30 cookies. The flavor of this cookie is buttery and delicious. I love them. Thank you for the recipe!
The recipe was a bit bland. Not sure what I did wrong. I'm going to try it again sometime and update my review...
These cookies were really good! I popped the dough in the fridge for a few minutes before shaping it into the cookies. It made the dough a little easier to work with. I also used the back of a spoon to make the well for the jam. After making each well, I dusted the back of the spoon with flour just so it would not stick to the next cookie. I think the important thing is to not use too much jam in the middle of each cookie, or else it will spill out over the edges of the well and make a sticky mess. Also, my cookies took about 15-17 minutes to bake.
I made these using apple butter, and they were INCREDIBLE!!!! I have made these probably at least once a month for the past year, and love to try new sorts or jams for the filling! They are out of this world!!!! Thanks so much for posting!!!!
These were so easy and so good! Very soft too, even several days later!
A simple recipe, yet so very delicious.
Delicious....I made them exactly as the recipe was written, except I added about 1/2 tsp almond extract along with the vanilla, and I rolled the balls in turbinado sugar before I added the jam. I also had to bake them about 17 minutes instead of 12.
OH WOW! PHENOMINAL COOKIES AND SUPER EASY!! so light and thin and delicious. Soft cookie! Will make again, perfect with tea.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 288
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn cocoa mix into fudgy, no-bake peanut butter cookies.
Satisfy your cravings for salty and sweet in one quick-and-easy cookie!
A quick and easy way to bake cookies using a package of cake mix.