Jam Thumbprint Cookies
These cookies are perfect for the holidays! (Or any time of year! Who needs an excuse to eat cookies?)
Servings: 10 people
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 and 1/4 cups (292 g) all purpose flour
- jam for filling*
Instructions
- In a large bowl, cream the butter and sugar together with an electric mixer on medium speed.
- With the mixer on high, add in the egg yolks one at a time, fully combining each time.
- Add the vanilla and almond extract and mix until combined.
- With the mixer on low speed, add the flour in two batches, mixing until just combined after each batch.
- Form dough into tablespoon sized balls. Chill for 2 hours.
- Preheat oven to 350°F. Using the back of a small measuring spoon, make an indent in each ball of dough. Fill to the brim of the indent with jam (I like to use a piping bag for this).
- Bake for 12 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Jam: Any flavor of jam will work. Or you could use lemon curd.