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Freeze Jam Thumbprint cookies?

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virtualfrolic Aug 25, 2006 03:04 PM

Hi everyone! I was searching around for jam thumbprint cookies (I just made some homemade jam and wanted to use it!). Can jam thumbprint cookies (with the jam already on top) be frozen? Or does the jam get funky?

Also, if you have any other ideas/recipes for cookies or baked items requiring jam, please let me know! (I have apricot jam, in case you're curious).

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  1. pescatarian RE: virtualfrolic Aug 25, 2006 03:08 PM

    I love thumbprint cookies. They are one of my faves. They are really good if you put a tiny bit of almond extract in the batter. I think you could freeze them for a short period of time.
    Other cookies that are great with jam in them are rugelach.

    1. Funwithfood RE: virtualfrolic Aug 25, 2006 03:14 PM

      Should not be a problem, just cover each layer with waxed paper.

      2 Replies
      1. re: Funwithfood
        Junie D RE: Funwithfood Aug 25, 2006 08:10 PM

        My dear mother-in-law stocks her freezer full of a dozen or more kinds of Christmas cookies each year, including raspberry jam thumbprints with walnuts. She starts sometime around Halloween, God love her, wraps each cookie individually in waxed paper then puts all in big ziplocs, and the cookies are still great in January.

        As for other things to do with jam... We make a lot of it and I often use it for individual jam tarts or what I call jam crostata. The jam crostata is ridiculously simple. Use your best pie crust recipe, roll it into a circle and put it on a baking sheet lined with parchment. I usually trim the edges at this point with a pizza cutter so the edges are more even. Fill with jam - usually takes a cup to two cups - to within 2 to 3 inches of the edge. Have a beaten egg and brush handy and fold the edges in over 2 inches or so of the jam. This can be pretty sloppy - it turns out rustic and gorgeous looking. Where the crust overlaps brush with egg to "glue" it. I find the "glue" essential or the crust tends to flop open as it bakes and let the jam escape, which is a mess, albeit a delicious mess. Finally, brush with egg and sprinkle with sugar (the coarser the better).

        Bake at 375 or so until crust is brown and the jam is bubbly. You may need to poke it with the tip of a knife if the crust bubbles from underneath, so keep an eye on it. Serve with vanilla ice cream or whipped cream.

        1. re: Junie D
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          feedingfrenzy RE: Junie D Nov 30, 2007 06:50 PM

          Do you have a recipe for the raspberry/walnut thumbprint cookies?

          Thanks

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        LisaN RE: virtualfrolic Aug 25, 2006 08:18 PM

        They freeze fine, we always freeze them, and they are good with apricot jam. My favorite though is raspberry.

        Wasn't sure if you needed a recipe, but here's mine

        Jam Cookies

        1 1/2 c brown sugar
        3/4 c shortening (my grandmother uses crisco)
        1 egg, beaten
        1 tsp vanilla
        1 tsp baking soda dissolved in 1/4 c hot water
        1/4 tsp salt
        3 c flour

        Mix all ingredients. Roll into balls - put thumb in center - fill with jam

        Bake 400 for 8 - 10 minutes

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          virtualfrolic RE: virtualfrolic Aug 26, 2006 01:47 AM

          Excellent!! I was worried the jam woudn't freeze well. I just made my thumbprint cookies - not exactly what I was expecting (I made Martha's recipe), but still good nonetheless.

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            virtualfrolic RE: virtualfrolic Aug 30, 2006 02:15 PM

            Just a follow-up. I froze my jam thumbprint cookies, and they were perfectly fine! I wrapped the cookies in wax paper and then in foil and put in a freezer bag. I'm glad you told me about the wax paper, it would have been a disaster without it!

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