Thumbprint Cookies with Jam
These delicious cookies just get better with the jam (preserves) in the middle. Perfect for the holidays, or for any time you want to serve up some sweet goodness to family and friends.
Servings: 0
Ingredients
- 12 tbsp unsalted butter – softened or one stick and a half
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 3/4 cup all purpose flour
- 1/4 tsp salt (omit if using salted butter instead of the unsalted butter)
- 1/2 cup peach preserves (jam) or flavor of your choice
Instructions
- Preheat oven to 375 degrees. Set aside a non-stick cookie sheet. If using a cookie sheet that isn’t non-stick then line it with parchment paper or prepare with a non-stick spray.
- In a large bowl, using a hand mixer, beat together the butter, eggs, and sugar until well creamy. Set aside.
- In a small bowl, whisk together the flour and salt. Add ½of the flour mixture into the butter mixture and mix until combined. Add the remaining flour and mix until a soft dough is formed. Set aside.
- Add the preserves to a sandwich bag and massage the bag until all of the bigger pieces of preserves are broken down. Set aside.
- Using a small cookie scoop or spoon, scoop teaspoon sized balls of dough, roll them and place the balls 2 inches apart on a cookie sheet. Use the backside of a teaspoon and press a shallow well into the top of each cookie. Snip off the corner of the plastic bag and fill each well with ½teaspoon of preserves. Bake for 8-10 minutes, until the bottoms are golden brown. The tops will not brown. Remove the oven, allow to cool for 2 minute sand then move to a cooling rack. Store in an airtight container or eat right away and smile all day :)
Notes
Make sure the butter is softened at room temperature. If the butter is too cold the dough will be crumbly and will crack. If the butter is too soft it will make the cookie fall flat.
For those who prefer a sweeter cookie a quick dusting of powered sugar after cooking will add a little something sweet to them.