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Oatmeal Thumbprint Cookies with Cassis Jam

Jessica Fisher · December 12, 2010 · 10 Comments

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close up of jam jar next to plate of thumbprint cookies

I discovered cassis the year I lived in France. I’m not sure what turned me on to it, but it was a very common flavor there at the time. I haven’t been back in 17 years, so I don’t know how times have changed. But, in 1992, tea, jam, sodas, and candies were all commonly offered in cassis flavor.

To English speakers, we’re talking about black currants.

A few months ago I found cassis jam from Switzerland on markdown at my local grocery store. It was being discontinued and offered at a fair price. So, I must confess, I cleared the shelf.

We’ve been enjoying the jam with petit dejeuner. But, I thought that the jam would be delicious on thumbprint cookies. I thought right. I took my traditional-only-really-make-it-at-Christmas thumbprint recipe (from Cookies & Biscotti) and subbed quick oats for the nuts. In this way, I made it nut-free for my girlie.

These are really tasty cookies and they freeze well. Feel free to use your favorite jam to fill them.

thumbprint cookies on a plate

thumbprint cookie on a plate
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Oatmeal Thumbprint Cookies with Cassis Jam

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cookies, jam cookies, thumbprint cookies
Servings: 24
Calories: 93kcal
Author: Jessica Fisher

Ingredients

  • 1/2 cup butter (1 stick)
  • 1/3 cup dark brown sugar
  • 3/4 tsp vanilla extract
  • 1 egg yolk
  • 1 cup unbleached, all-purpose flour
  • 1/2 cup rolled oats
  • 1/8 tsp salt
  • 1/2 cup cassis jam
US Customary - Metric

Instructions

  • Preheat the oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
  • In the bowl of a food processor, combine butter and brown sugar. Pulse until blended. Add vanilla and egg yolk. Blend until smooth. Add flour, oats, and salt. Pulse until blended.
  • Roll dough into 24 walnut-sized balls. Arrange on a baking sheet, about 2 inches apart. Press your thumb into the center of each cookie, making a depression.
  • Bake for 10 minutes. Fill depressions with small spoonful of the jam. Bake for another 10 minutes or until golden. Cool the cookies on a wire rack.

Notes

Store in an airtight container, separating the layers with waxed or parchment paper. Can be frozen.
Nutritional values are approximate and based on 1 cookie.

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Filed Under: Cookies, Recipe Tagged With: packable

Reader Interactions

Comments

  1. Satakieli says

    December 12, 2010 at

    I love blackcurrant jam! I ate it a lot as a kid in England, also drank blackcurrant juice which is very popular in England. Yum, I’m glad you reminded me, I’m going to have to see if I can get some in Germany to make these 🙂

    Reply
  2. Kelly says

    December 12, 2010 at

    I’ve never tried black current jam, but this has certainly piqued my interest. I’ve just started my holiday baking, so I’ll add this to my list if I can find it in the store. Thanks!

    Reply
  3. Debbi Does Dinner Healthy says

    December 12, 2010 at

    I’ve never had currant jam but they look delicious! Thanks!

    Reply
  4. Jenn L @ Peas and Crayons says

    December 12, 2010 at

    ooh yum! I’ve only had black currants in a deli turkey and almond salad before but I can imagine they’d be delectable in a jam!

    Reply
  5. sarah k. @ the pajama chef says

    December 12, 2010 at

    cassis is still popular in france. 🙂 at least in 2006 and 2008! yum!

    Reply
  6. Eileen says

    January 19, 2011 at

    Have you tried making these with flax instead of the egg yolk? I may experiment with them today. I don’t have cassis – but I do have a jar of lingonberry jam I found on clearance that might work.

    Reply
    • Jessica says

      January 19, 2011 at

      @Eileen, I haven’t tried that yet. Let me know how it turns out!

      Reply
  7. Tiffany R says

    January 30, 2014 at

    I have some extra homemade black raspberry jam in my fridge that I was looking for a recipe to use. This sounds like the perfect use for it. Thanks!

    Reply

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