Recipe: Autumn Olive Jam Thumbprint Cookies

Baking cookies this holiday season?  Try this holiday party staple with an Invasivore twist!


1.5 cups softened butter
1 cup granulated sugar
1 teaspoon vanilla extract
3.5 cups flour
0.25 teaspoon salt

1 egg, beaten (egg wash)
flaked coconut
Autumn Olive jam


1.  Preheat oven to 350°F.

2.  Mix butter, sugar, vanilla, flour, and salt to form cookie dough.

3.  Roll dough into 1-inch balls, dip in egg wash, then roll in coconut.

4.  Place on ungreased cookie sheet and press thumb in center to make a small depression.  Add a small spoonful of Autumn Olive jam into each depression.

5.  Bake for 18-20 minutes until cookie turns a golden brown.

Traditional cookies with an invasivore twist!

This recipe was contributed by Rachel Hesselink Gentile, Notre Dame graduate student and autumn olive jam enthusiast.

One thought on “Recipe: Autumn Olive Jam Thumbprint Cookies

  • March 5, 2013 at 8:29 am

    These look great. I can’t wait to make them next fall.


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