Thumbprint Cookies

Delicious jam-filled shortbread cookies that I’ve made 3 or 4 times in just a couple of months – probably not good for our waistlines, but they are too delectable to resist. Pretty as Christmas cookies. From Simply Recipes.
– Terry (Jan. 2014)

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 1/2 cup sugar
• 2 egg yolks, room temperature
• 1 teaspoon vanilla extract
• Pinch of salt (1/2 tsp if using unsalted butter)
• 2 cups flour
• 1/2 cup seedless raspberry jam

Instructions

1. In a large bowl, cream the butter and sugar on high speed for about 3 minutes. Add the egg yolks and vanilla extract to the butter mixture and beat until well combined.
2. Add the flour and salt and mix until just combined.
3. Place the dough in the fridge for 30 minutes and preheat the oven to 350°F.
4. Roll the dough into balls about 1-inch in diameter. Place the balls on parchment- or Silpat-lined cookie sheets.
5. 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 1/2 teaspoon of jam.
6. 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.
7. Makes 2-3 dozen cookies, depending on size.

View the recipe at Simply Recipes