Thumbprint Cookies
I love these cookies because they are simple, you can make one batch and mix the flavors up depending on what type of jam you decide to use. I use my homemade strawberry and raspberry jam because I refuse to buy store bought. These are light and buttery with the perfect sweet jammy center.
I’m at the point where I don’t want to go bar hop and get a huge dinner to catch up with my friends. It gets expensive, its loud, your seated so far from each other depending on the group size and I feel like it just a whole ordeal. Sometimes I am running late… can we normalize let’s a window for when to arrive please! I first made these for a cookie exchange party I hosted during the holidays. If you haven’t ever done one of these, I highly recommend it, I sent an invite out to 10 ladies for Tuesday happy hour and everyone was to bring cookies. The concept is you leave with the same amount you bring. It was a great way to get to taste everyone’s favorites along with seeing each other before the chaos of the holiday season set in. Bonus, it was a pop in have a cocktail lets catch up vibe which is always so relaxing! I just want to see my friends, chit chat and find out what they have going on the next couple of weeks.
Ingredients:
1 cup softened butter
2/3 cup sugar
2 egg’s – yolks only
1 TSP vanilla
½ TSP salt
2 1/3 cups all-purpose flour
½ cup jam (any flavor you like) you can use my homemade raspberry jam for these
Instructions:
1. Preheat oven to 350 degrees, line Baking Sheet with Parchment Paper
2. In a stand mixer mix butter, sugar and egg yolks
3. Add vanilla
4. Add flour and salt a small amount at a time
5. Using a Cookie Scoop roll into 1-inch balls and place 2 inches apart on baking sheet.
6. Press thumb into the middle to create a small indentation, careful not to go all the way through
7. Add 1 TSP of your favorite jam into the indentation
8. Bake for 12-14 minutes, remove from oven and let sit on the baking sheet for 10 minutes before moving to a Cooling Rack.
