Sunday Baking: Thumbprint Jam Cookies & Australian Grenache

*** I received this wine as a sample. ***

Happy Spring, everyone!  I’m sorry for falling way behind in blogging, but I was traveling for work and just couldn’t get it all done.  I’m back, though, as is Sunday baking!

I never had a chance to write about the Valentine’s Day cookies I made.  Admittedly, Hubby and I aren’t big Valentine’s Day people, but I do enjoy the festive cookies, so with the holiday being on a Saturday this year, I made cookies the week before Valentine’s Day and the week following it.

Thumbprint jam cookies

Thumbprint jam cookies

My first batch was a Valentine’s Day Thumbprint Cookie.  I’ve been working on perfected a plain thumbprint cookie base, as thumbprints are perfect for almost any occasion and can be filled with all kinds of goodies–jam, Hershey’s kisses, mini Reese’s Pieces Peanut Butter Cups, Rolos.  The possibilities are endless, but only if the cookie base is good.  And, I think I’m finally there.  I modified the recipe I found on Simply Recipes, and the cookies stayed true to form (my Christmas thumbprints spread out flat), had a nice consistency, and tasted like a cookie without being overly sweet.  I used an apple-pomegranate jam that I bought from a local jelly maker, as I thought both the color and the flavors would be perfect for Valentine’s Day

2010 Angove Family Winemakers Warboys Vineyard Grenache

2010 Angove Family Winemakers Warboys Vineyard Grenache

To pair with the cookies, I opened the 2010 Angove Family Winemakers Warboys Grenache (winery, snooth), which is from the McLaren Vale in Australia.  The wine was a deep ruby with flecks of purple.  On the nose, there were roses and cherries mixed with hints of strawberries and lavender.  In the mouth, there were cherries and vanilla mixed with white pepper, a smoky cedar box, and flowers.  The wine was medium-to-full bodied with good acidity and tannins.

Is this worth a glass after work? It’s worth more than one!  What are you waiting for?  When I received this as a sample, the prices were about half of what they are now.  The current vintage is selling on for $66.  At $33, this wine would be a steal…at $66 it’s still worth the price, but becomes less of an every day wine.  The 2010 vintage still needed to breathe a little, but once it opened up, there were some beautiful, unusual flavors.  The wine was exactly what an Australian wine should be—fruit forward without being jammy, well-balanced, and complex.

Overall, the cookies were a nice take on the thumbprint with jam and will definitely be a recipe I make again.  And, the apple-pomegranate jam helped tie the cookies together with the fruity flavors of the wine to make an absolutely delicious pairing!

Question of the Day: Do you travel for work?  Does your “after work” drinking change while you’re on the road? 

Valentine’s Day Jam Thumbprint Cookies
(*adapted from Simply Recipes)
Yields: 2 dozen


  • 1 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/4 teaspoon salt
  • ¾ cup jam (I used Let’s Jam! Appom, which is an apple-pomegranate jam from a jam maker at DC’s Eastern Market)
  • Sprinkles, sanding sugar, or nuts if you want to decorate the cookies


  • In medium bowl, mix together flour and salt. Set aside.
  • In mixer fitted with paddle attachment, combine butter and sugar until pale and fluffy (2-3 minutes).
  • Separate the eggs. (If using sprinkles, sanding sugar, or nuts, reserve the egg whites in a small dish and whisk until frothy, as the eggs whites will be used to make everything stick to the dough).
  • Add the yolks, and mix until combined.
  • Add vanilla, and mix until combined.
  • On low speed, add dry ingredients and mix until just blended (about 30 seconds).
  • Divide dough in half and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes and up to 24 hours.
  • Preheat oven to 350F.
  • Line cookie sheets with parchment or silicone mats and place in refrigerator to chill.
  • Take a rounded tablespoon of chilled dough and roll between the palms of your hands to create 1-inch balls.
  • If using sprinkles, sanding sugar, or nuts, dip the balls into the egg whites then roll them into the sprinkles, sanding sugar, or nuts until covered.
  • Place cookies on lined, chilled cookie sheets. Keep cookies about 2 inches apart
  • Press to flatten slightly, then press your thumb into the center to make a small well for the jam (do not press too hard or the cookie will crack and fall apart).
  • Fill the small well with 1/2 a teaspoon of jam
  • Bake for 12-15 minutes or until slightly firm.
  • Let cookies set on baking sheet for 2-3 minutes before removing to a cooling rack.

Suggested Retail Price: $66
Received as a sample.
Overall: 4.5 Corks


  1. says

    How fun! I have been tasting a lot of Australian Shiraz lately and this is a good reminder that I need to try some of their Grenache again soon. I would never have thought to pair it with cookies, but that sounds delicious.

    • says

      I had given up on Australian wines for a bit because they had were to the point of being too over-the-top for me, but recently, I’ve found that there are some really good, more subtle wines coming from there. I need to go back to trying the Shiraz, as I used to love it!

      …and you’d be surprised what I’m learning will pair well with cookies!

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