Friday, December 22, 2017

Jam Thumbprint Cookies

1 c. butter (softened)
2/3 c. sugar
1 tsp vanilla extract (or try 1/2 tsp almond)
1 egg yolk
1 tsp milk
2 c. flour
1/2 tsp salt
Jam- any varieties (I used raspberry, strawberry, apricot)

Cream butter and sugar together.  Add vanilla, egg yolk and milk.  Stir in flour and salt until dough ball forms.  Refrigerate for 1 hour (essential so cookies don't spread out too much during baking).  Roll dough into 1 inch balls.  Make a well in the cookies using your thumb or a 1/2 tsp measuring spoon.  Fill the wells with jam (don't overfill!).

Bake at 350 degrees for 15-18 mins.  When the bottoms of the cookies start to brown, they are done (cookies don't need to be browned on top).  Allow to cool for a while on the cookie sheet.  Can be kept 3-4 days or can be frozen.



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