My mother-in-law, Fine, makes preserves out of all the fruits from the trees on our property. She has a huge closet full of them. Admittedly, these are a star ingredient of these cookies. However, I did not include a recipe for her jam. She uses gelling sugar, which contains pectin and is found easily in Germany. But maybe not in other countries. This sugar comes in different varieties based on the ratio of sugar to fruit. She uses the 1:1 type. For example, cook two pounds of fruit with two pounds of gelling sugar. Those are the only two ingredients in her Sour Cherry jam recipe. Simple, but delicious.
In anticipation of spending several months away from home, I pulled everything out of the freezer and found dough from the four-ingredient cookie recipe from which I make different versions. This recipe is adapted from a 37-year-old German cookbook I bought in a local thrift store.
I also had a bit of leftover hazelnut marzipan, so I layered it with the jam on some of the cookies. Consequently, these Sour Cherry Thumbprint Cookies are a cookie win. An easy-to-make recipe, using a few ingredients that produces a great taste combo. taste combo.

Sour Cherry Thumbprint Cookies
Ingredients
- 1/2 cup unsalted Butter
- 1/2 cup of white Sugar
- 1 egg yolk
- 1+ 1/2 xups Flour
- 1 cup sour cherry jam
Instructions
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Preheat oven to 325°F
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Beat butter and sugar together until light and fluffy.
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Add egg yolk and mix thoroughly.
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Knead in the flour.
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Roll into balls, flatten out on a baking sheet.
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Make an impression in the center with the handle of a wooden spoon.
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Bake for 10 -12 minutes.
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Transfer to a wire rack.
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When the cookies have cooled completely, fill a pastry bag with jam and pipe it into the middle.
3 comments
The jam cookies look a lot like the Jelly Cookies I have on my blog. I have German ancestors – so who knows – maybe they came from the same place. I just had them last week.
Mary
Yummm!
Thanks for posting my Sugar Cookie button!
Homemade preserves ♥