These Jam-Filled Thumbprint Cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. Cooling the cookie dough is crucial, so make sure you follow the recipe precisely.
Line 2 baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk 4 egg yolks, 1/4 tsp vanilla extract and 1/8 tsp fine salt. Set aside.
In a medium bowl, combine and whisk 2 1/4 cups all-purpose flour and 1/3 cup granulated sugar. Into the bowl with dry ingredients, grate 16 tablespoons cold butter on the large holes of grater. Work in the butter with a fork until the mixture resembles coarse meal.
Combine the wet and dry ingredients together. Stir all ingredients with a fork until the dough starts to come together. Using your hand, continue pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in dough, but as you press – the dough will come together.
Roll cookie dough into balls. Use 1 scant tablespoon of dough for each. Arrange dough balls on the baking sheets 2 inches apart.
Indent cookies with 1/4 round measuring teaspoon, end of a wooden spoon or spatula into the center of each dough ball. Spoon heaping 1/4 teaspoon of jam into each indent. Loosely cover indented dough and chill for 30-40 minutes (and up to 2 days). You can spoon jam before or after the dough has chilled.
Preheat the oven to a 350°F. Bake cookies for 12-14 minutes or until lightly browned on the sides. The jam won’t look completely set, but will set as the cookies cool.
Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust with confectioners’ sugar, if desired.
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