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This delicious mulberry thumbprint cookie recipe has become my seasonal favorite, offering a perfect blend of rich butter shortbread with homemade mulberry preserves nestled in the center. The combination creates a perfectly balanced treat that showcases these often overlooked berries in a spectacular way.
I discovered this recipe during a summer when our neighborhood mulberry tree was dropping fruit faster than we could eat them fresh. These cookies quickly became our favorite way to preserve the fleeting mulberry season, and now my children help collect berries specifically for these special treats.
Ingredients
- All purpose flour: builds the sturdy cookie base while still maintaining tenderness
- Baking powder: provides just enough lift without creating a cakey texture
- Powdered sugar: incorporates seamlessly for a smooth dough and delicate sweetness
- Salted butter: adds richness and flavor depth that makes these cookies irresistible
- Vanilla extract: enhances the buttery flavor and complements the mulberry filling
- Fresh mulberries: bring vibrant color and unique flavor only available during their brief season
- Granulated sugar: balances the natural tartness of the berries in the jam
- Lemon juice: brightens the mulberry flavor and helps the jam set properly
- Lemon seeds: contain natural pectin that helps thicken the jam without commercial additives
Step-by-Step Instructions
- Prepare the Dough:
- Combine flour, baking powder, and powdered sugar in a mixing bowl and whisk thoroughly to distribute the leavening agent evenly. Melt butter completely until just liquid but not hot. Pour melted butter and vanilla into the dry mixture, stirring until a soft dough forms. The dough will feel quite soft at this point. Cover the bowl and refrigerate for at least 30 minutes until firm enough to handle easily.
- Make Mulberry Jam:
- Process fresh, clean mulberries in a food processor until coarsely chopped but not completely pureed. Transfer to a heavy bottomed pot and add sugar equal to half the weight of your berries. Bring mixture to a full rolling boil over medium high heat and maintain for five minutes, stirring frequently to prevent scorching. Reduce heat to medium low and continue cooking as mixture thickens, stirring occasionally. Add lemon juice and a few lemon seeds for natural pectin. Continue cooking until jam reaches a thick, spreadable consistency that holds its shape on a spoon.
- Form Cookie Bases:
- Preheat oven to 350°F and line baking sheet with parchment paper for easy cleanup. Scoop tablespoon portions of chilled dough and roll between palms to form smooth balls. Place dough balls on prepared baking sheet with about 2 inches between each. Press thumb firmly into center of each ball to create a deep indentation that will hold the jam filling without overflowing during baking.
- Fill with Jam:
- Spoon approximately one teaspoon of cooled mulberry jam into each cookie indentation, being careful not to overfill. The jam will bubble slightly during baking, so leave a small margin at the top of each indentation. A small spoon or piping bag works well for neat filling placement.
- Bake to Perfection:
- Place filled cookies in preheated oven and bake for 12 to 15 minutes until edges turn light golden brown while centers remain relatively pale. Remove from oven and allow cookies to rest on baking sheet for 2 to 3 minutes to set slightly before transferring to cooling rack. Let cool completely before serving for best texture and flavor development.
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This recipe transformed my relationship with mulberries completely. Before discovering these cookies, I considered mulberries merely a nuisance that stained our driveway. Now I eagerly await mulberry season, racing the birds to collect enough for several batches of these treasured cookies that mark early summer in our household.
Storing Your Mulberry Cookies
These cookies maintain their best texture when stored in a single layer in an airtight container at room temperature for up to 5 days. If you need to stack them, place parchment paper between layers to prevent the jam centers from sticking together. For longer storage, these cookies freeze beautifully for up to 3 months. Thaw at room temperature for about an hour before serving for that fresh baked taste.
Making Ahead Options
The cookie dough can be prepared up to 3 days in advance and kept refrigerated until ready to bake. You can also form the thumbprint cookies without filling and freeze them on a baking sheet, then transfer to freezer bags for up to 3 months. The mulberry jam can be made separately and stored in the refrigerator for up to 2 weeks, making assembly quick and easy when you want fresh baked cookies.
Creative Variations
While classic mulberry jam creates a stunning purple center, these versatile cookies welcome experimentation. Try adding finely chopped toasted almonds to the dough for texture contrast, or dust finished cookies with additional powdered sugar for a festive look. For a more complex flavor profile, add a drop of almond extract to either the dough or the jam. During holidays, a tiny sprinkle of coarse sugar around the edges adds sparkle and crunch.
The Mulberry Story
Mulberries hold a special place in American culinary history, as many homesteads planted mulberry trees for their quick growth, shade, and abundant fruit. Unlike commercially popular berries, mulberries are rarely found in stores because they are extremely fragile and have a very short shelf life once picked. This recipe honors the tradition of making something special from what grows locally and seasonally, connecting us to generations of home cooks who preserved fleeting summer flavors for year round enjoyment.
Frequently Asked Questions
- → How do I make mulberry jam for these cookies?
Wash and drain fresh mulberries, then process them in a food processor before cooking them with sugar and a bit of lemon juice. Cook until the mixture thickens into a jam-like consistency.
- → Can I use store-bought jam?
Yes, you can substitute homemade mulberry jam with your favorite store-bought version for convenience.
- → How do I shape the cookies?
Roll the dough into small balls, place on a baking sheet, and press your thumb into the center of each ball to create a nest for the jam.
- → What is the baking temperature and time?
Preheat your oven to 350°F and bake the cookies for 12-15 minutes, or until golden.
- → Can I freeze the cookie dough?
Yes, you can freeze the prepared dough for up to three months. Just thaw it in the fridge before baking.