Monday, December 27, 2010

Thumbprint Cookies

These ones were Corey's idea and I'm so glad we made them. They're simple and delicious and really good for any time of year. Well, any time of year you actually want to turn the oven on. I think using homemade jam is what really elevated these. I highly recommend doing just that.

Thumbprint Cookies from Simply Recipes:

Makes about 2 dozen fabulous cookies

1 c. butter, room temperature
½ c. sugar
2 eggs, room temperature
1 tsp. vanilla extract
Pinch of salt
2 c. of flour
¾ c. jam (we used Corey’s blueberry freezer jam)

Cream the butter and sugar on high speed for about 3 minutes.

Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350 degrees.
Roll the dough into balls about 1 inch in diameter. Place the balls on parchment lined cookie sheets. Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with ½ teaspoon of jam. I’m not going to lie, this was my favorite part.

Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

These are so good. So easy and so good. You have no reason to not make them.

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