Jammin’ Thumbprint Cookies for the Great Food Blogger Cookie Swap
Have you ever participated in a cookie swap? Well, this was my first. It’s called the Great Food Blogger Cookie Swap. I’ll explain. 576 food bloggers signed up, made a donation to cookiesforkidscancer.org, OXO matched our donations and then we waited for the organizers to put all the information together on our cookie swaps. While we waited for the swap to begin, we sat back and thought about our cookies we would make. Once we received our addresses of the bloggers we were to send cookies to, we made our wonderful homemade cookies and sent a dozen to each of the three participants who were matched with us. We also each received a dozen cookies from three separate bloggers who got our names. Pretty neat, huh? We all (the food blogger participants) also wrote a blog post about our cookies and are posting them at the same time and on a link up on the organizer’s page…Love and Olive Oil. So here is what I decided to do.
A lot of people did Christmas themed cookies and packaging. I didn’t. I wanted my cookies to represent me. I tossed ideas around for weeks before deciding on which cookies to make. It’s difficult to choose a favorite cookie but then add the other requirements and it really gets hard. You see of course they had to be cookies that didn’t need refrigeration and also that would hold up well being shipped (one can only guess how packages are handled at holiday time…just saying) so that narrows my choices a bit.
I chose a thumbprint cookie a sweet friend of mine gave me and I’ve been making with my kids for a while now and tweaked it a little until I got it the way I wanted. It was amazing as is but I wanted it a little more moist since it would be several days before the ladies received it. I’ve heard they received their cookies intact and enjoyed them. Cookie swap success! Sadly, one of the packages I received did not fare so well. It seems it takes a good bit a protection to keep the cookies from being delivered in crumbles. I’m also not sure who those came from so if I failed to thank you, it’s because I don’t know who sent them.
So, let’s get to my Jammin’ Thumbprint Cookies and packaging! I found a container I loved but there was only one. This super cute mini hat box!
I also found these two other square boxes in a bright pink (which I love) and glitter.
I got some tissue paper and crown rubber stamps and stamped the paper as filler.
I also added shredded colored paper to the margins of the shipping box and also inside the purchased containers to help protect them.
I got this cute ribbon with a crown on it and tied them up securely in clear cellophane bags.
Lastly, I found these cute crown cookie cutters that I added as a little prize.
I wrote a letter and also included a recipe card for their future use. All in all I’m pretty proud of how it all came out!
As for the cookies, you can make the shortbread but fill the thumbprint indentions with any jam you choose. I used a white peach, quince and sour cherry. The sour cherry were BY FAR my favorite! If you look at the consistency of the three jams, you can see the sour cherry becomes slightly liquified when stirred, right? That’s the sign a good jam to be used in this type of recipe. The others turned out perfectly fine but the sour cherry result is perfect. They have a slightly chewy center but still soft at the same time. Maybe they have a higher sugar content?
It’s a simple recipe. Every single time I make them at home we eat them within the hour. If you’re ever stuck on a good cookie for company, a tea party or a cookie swap, choose these!
Just whip up the ingredients for the shortbread portion, roll into balls and press the back of a greased teaspoon into the balls to make an indented place for the jam and almonds to go.
This is what the finished product looks like. They’re delicious!
Here’s the printable.
- 2 sticks butter, softened
- 1/2 cup brown sugar, packed
- 1/8 cup honey
- 1 egg yolk plus one whole egg
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 2 1/3 cups all purpose flour
- 1/2-3/4 cup jams of choice
- 1/4-1/2 cup sliced almonds
- Cream together brown sugar and butter until light and fluffy.
- Add salt, honey and egg yolk and beat until combined.
- Add flour in intervals and beat on low speed until just combined.
- Using a tablespoon, scoop out enough dough to fill about 3/4 of the tablespoon and roll into a ball with your hands.
- Place on a Silpat or parchment lined baking sheet about 1 inch apart.
- Using the back of a teaspoon measure with a little cooking spray or olive oil on it, press an indention into each ball for the jam. (I find that I enjoy the cookies that have a large, shallow indention best).
- Mix 1 egg with 1 teaspoon water with a whisk and brush lightly over cookies.
- Mix jam (or jams if you’d like to make different types) with sliced almonds.
- Fill indentions in the cookies with jam and almond mixture.
- Bake at 350 for approximately 16-18 minutes or until desired level of browning.
- Cool 5 minutes and then move to a wire rack for continued cooling.
- These cookies are great warm from the oven or cold the next day!
What’s your favorite cookie swap recipe???