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14. Thumbprint Jam Cookies

These are a great way to use up the last bit of strawberry or raspberry jam in the fridge. They are buttery and sweet.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup fruit jam strawberry or raspberry

Method
 

  1. Preheat oven to 350°F.
  2. Cream the butter and sugar together. Beat in the egg yolks and vanilla.
  3. Add the flour and salt, mixing until a crumbly dough forms. Bring it together with your hands.
  4. Roll the dough into 1-inch balls and place on a baking sheet.
  5. Use your thumb or the back of a measuring spoon to press an indentation into the center of each ball.
  6. Fill each indentation with about half a teaspoon of jam.
  7. Bake for 12 to 14 minutes until the edges are lightly browned.