Jam Thumbprint Cookies
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Your favorite jam in a soft, buttery hug.
Ingredients:
Method:
Tiny bites of joy. Image Source: The Comfort of Cooking
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 6 ounces (or so) assorted jam, (I used strawberry, blackberry & peach)
Method:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- With an electric mixer on medium-high speed, beat together butter and sugar until light and fluffy, 2-3 minutes. Beat in egg yolks and vanilla extract. Mix in flour and salt until incorporated and dough comes together in a ball.
- Form dough into 1-inch balls and arrange on prepared baking sheets. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
- Bake cookies for 8 to 10 minutes, or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam.
- Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Jam should be sticky and soft. Transfer cookies to wire racks to cool. Enjoy!
