Roasted Tomato Jam Thumbprints

Serves 24 · 40 min prep · 55 min cook

Estimate for one serving

• 145 cal
• 1g protein
• 18g carbs
• 8g fat
• 1g fiber

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Ingredients

• 1 lb cherry tomatoes
• 1 1/4 cups total, divided granulated sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp total, divided kosher salt
• 1 cup unsalted butter, softened
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 2 tbsp powdered sugar for dusting

Instructions

1. 1Heat the oven to 375°F. Halve the cherry tomatoes and toss them on a rimmed baking sheet with a few tablespoons of the sugar, the lemon juice, and salt.
2. 2Roast the tomatoes for 35–40 minutes, stirring once, until collapsed, jammy, and deeply caramelized at the edges. Cool slightly, then mash with a fork into a thick jam; simmer briefly in a small saucepan if still watery until spoonable. Cool completely.
3. 3Lower the oven to 350°F and line two baking sheets with parchment paper.
4. 4In a large bowl, beat the softened butter with the remaining sugar until light and fluffy, about 3 minutes. Beat in the egg yolk, vanilla, and remaining salt until smooth.
5. 5Whisk together the flour and cornstarch, then mix into the butter mixture on low speed just until a soft dough forms. Do not overwork.
6. 6Scoop tablespoon-size portions and roll into smooth balls. Arrange on the prepared sheets about 2 inches apart.
7. 7Press a deep well into the center of each ball with your thumb or the back of a rounded 1/2-teaspoon measure, neatening any cracks.
8. 8Fill each indentation generously with the cooled roasted tomato jam, mounding it slightly.
9. 9Bake one sheet at a time for 12–15 minutes, until the cookie edges are set and just turning pale golden while the centers remain tender.
10. 10Cool on the sheets for 5 minutes, then transfer to a wire rack. Once fully cool, dust lightly with powdered sugar before serving.