jam

Classic Holiday Thumbprint Cookies

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We love all cookies at our house, especially those that are part of a holiday tradition. These are a simple recipe that taste like they are very complicated. They’re the perfect whipped shortbread cookie that isn’t overly sweet, but is filled with jam and rolled in pecans and delicious coconut. As the cookie bakes the coconut and pecans become toasted.  Delish!  Our favorite filling is plum jam, but other great options would be strawberry, blackberry or raspberry.  This recipe can also easily be doubled.  Any way you make them, they will be fabulous! ~Kathy

½ c. butter, softened

½ c. shortening

½ c. brown sugar, firmly packed

3 egg yolks

1 ½ tsp. vanilla

¼ tsp. salt

2 c. flour

¾ c. coconut

½ c. finely chopped pecans

½ c. plum jam, stirred smooth

Heat oven to 350˚ F.

Beat butter, shortening and brown sugar in large bowl with mixer on high speed until light and fluffy. Add egg yolks, vanilla and salt. Mix on medium until combined.  Add flour and mix just until blended.

Mix coconut and pecans on a plate. Roll dough into 1” balls. Roll in coconut and pecans to coat. Place on cookie sheet. Using your knuckle or fingertip, make an indentation in the center of each cookie.

Bake for 8 minutes and remove from oven. Press indentations carefully again if needed. Spoon ½ teaspoon jam onto the center of each cookie. Bake an additional 3 to 5 minutes or until the cookie is just slightly browned.  Cool on cookie sheet for 5 minutes then transfer to wire rack to cool completely.  

Strawberry Freezer Jam

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My husband’s family is well known for amazing cooks. This recipe is from one of those ladies. Aunt Mary, as she is affectionately known by everyone in the tri-county area, turned 100 years old this year. She is still sharp as a tack and one of the sweetest women you will ever meet. Everyone that knows her loves her. She makes the most delicious treats, and until just the last couple of years, she would always send you home with a sack full of something fabulous. My mother-in-law taught me how to make this jam, and I am not sorry! It tastes so fresh and is so easy to make, you will never buy store bought again. When I say it’s easy to make, I really mean easy to make! Now that strawberries are at their best is the time to make a batch (or two or three)!! ~Kathy

StrawberryJamLogo

  • 2 c. strawberries
  • 4 c. sugar
  • 1 c. water
  • 1 box Sure Jell Original Fruit Pectin (1.75 oz)

Wash and remove stems from the strawberries. Place in blender and pulse, leaving a few smaller chunks (a little texture is okay). Measure blended strawberries to reach amount needed. Place in large bowl.  Add sugar.  Mix well.   Stir every few minutes until sugar is completely dissolved.  (This could take up to 45 minutes).  This is important to make sure you do not have grainy jam.  Once the sugar has dissolved, proceed to the next step.

In a medium sauce pan, add water and whisk in pectin. Bring to a boil, and keep at a boil for one minute. Immediately pour into strawberry/sugar mixture. Stir gently just to combine.

Pour into prepared pint jars, leaving a little room in the jar as it will expand a bit as it freezes.  Wipe the rim with a damp cloth; then seal with the lid and ring.

Allow to cool then place in the freezer. Will keep in the freezer for months.

Yield:  About 3 pints