I saved the best for last. These cookies are my most requested. Every year for the past 5 years or so, my grandma has requested a big batch of apricot jam thumbprint cookies from me. She’s probably the only person whose gift I have decided on a year in advance!
They’re a hit at our house too. The kids just love the jam-filled centers. The cookies are rich, flaky and not too sweet. The jam adds just the right amount of sweetness.
While I usually only make these cookies at Christmastime (because seriously, my waistline doesn’t need to have these around more than once a year), they definitely would work for any other occasion too.
Jam Thumbprint Cookies
- 1 c. butter, softened
- 1/2 c. sugar
- 2 egg yolks
- 1 t. vanilla
- 1/2 t. salt
- 2 c. flour
- Strawberry, raspberry and/or apricot jam or preserves
- 1/2 c. powdered sugar, optional
1. Beat butter and sugar together until creamy. Lightly whisk the egg yolks and add to the mixing bowl. Add vanilla and salt and mix until combined. Slowly add the flour and mix well.
2. For each cookie, roll slightly more than a teaspoon of dough into a ball. Place on a baking sheet, make an indentation in the center with you thumb and add a dollop of jam or preserves. Repeat until done.
3. Bake at 350 degrees for 10 to 12 minutes. Cool on a wire rack.
4. Once cooled, lightly dust cookies with powdered sugar, if desired.
