Recipes and Cooking Double Thumbprint Cookies 4.4 (9) 2 Reviews Pile these pretty heart shaped cookies on a plate and let guests fill them with assorted jams and preserves. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 23, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 7 mins Total Time: 45 mins Yield: 30 cookies Jump to Nutrition Facts Tina Rupp Ingredients ½ cup butter, softened ¼ cup granulated sugar ¼ cup packed brown sugar 1 teaspoon baking powder ½ teaspoon salt 1 egg 1 tablespoon milk 1 teaspoon vanilla 2 cup all-purpose flour ¼ - ⅓ cup cherry jam or preserves, or seedless raspberry preserves Directions Preheat oven to 375 degree F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Shape dough into 3/4-inch balls. For each cookie on an ungreased or parchment paper-lined cookie sheet place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each. Press in center of each with thumb and taper bottom of cookie with fingers to form a heart shape. Repeat with remaining dough balls, leaving about 2 inches between cookies. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves (if necessary, snip any large pieces of fruit). Cool completely. Makes about 30 cookies. Tips Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months. Rate it Print Nutrition Facts (per serving) 81 Calories 3g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 81 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 74mg 3% Total Carbohydrate 11g 4% Total Sugars 5g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 21mg 0% Folate, total 16.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.