Thumbprint Cookies: Jam Showcase

These little cookies always remind me of treasure with their jewel centers, so pick your most jewel-like jams and jellies to fill these with:

From left to right I used:  green plum jam, blackberry jam, cranberry conserve, jalapeño jam, peach butter, crabapple jelly . . .

I sprinkled the sweet ones with powdered sugar, leaving the cranberry conserve (with brandy) and jalapeño jam unmarked as they will appeal more to adults than children . . . at least mine . . . at least the ones under 18 . . . at least I think the ones under 18 . . .

First make the basic dough by beating together 2 sticks butter with 1/2 cup sugar until softened:

Then separate two eggs. Hmmmm . . . one of my chickens is doing a better job of eating her greens . . .

Add two yolks (reserve the whites for other cooking), 1 teaspoon vanilla and 1 teaspoon salt.

Beat in 2 cups flour.

If dough is too sticky, refrigerate for 10 minutes or so, otherwise, roll 3/4″ balls of dough.

Press down with thumb to make a jam well.

Bake at 350 degrees for 9 minutes.

Take cookies from oven, repress wells if needed, and fill with jam.

Bake until just the edges begin to turn golden. Cool.  Dust with powdered sugar if desired.

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