THUMBPRINT COOKIES | HOLIDAY COOKIE

Thumbprint Cookies | Holiday Cookies

These Delicious Thumbprint Cookies can be filled with any fruit preserve you like. Have lots of amazing butter flavor and a melt in your mouth consistency that will have you coming back for more. Perfect for Christmas and Holiday gatherings!

Ingredients:

1 cup (225 grams) unsalted butter, softened
1/2 cup (100 grams) granulated white sugar
2 large (40 grams) egg yolk
1 tablespoon (13 grams) vanilla extract
1 teaspoon zest of lemon
2 cups (300 grams) all purpose flour
1/4 teaspoon 1 gram) salt
1 1/2 tablespoon lemon juice
4 tablespoons jam ( strawberry, blueberry or apricot)
Powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In the bowl of your electric mixer or hand mixer, beat 1 cup of softened butter and 1/2 cup sugar until creamy (2-3 minutes).
3. Add 2 large of egg yolks, 1 tablespoon of vanilla and 1 teaspoon of lemon zest and beat until incorporated. Scrape down the sides and bottom of the bowl as needed.
4. Add 1 cup of all purpose flour and 1/4 teaspoon of salt and beat until well combined. (Dough should be soft, do not refrigerate the cookie dough. Soft dough will help keep your thumbprint from crackling).
5. Scoop cookie dough into 1 tablespoon-sized balls and roll very well. Press a deep indentation in center of each with the end of a wooden spoon handle or use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
6. Place about 2-inches apart on the prepared baking sheets and bake on 400F (200C) for 10 minutes or until edges are just beginning to turn golden brown.
7. Allow cookies to cool completely on baking sheet before dusting with powdered sugar.
8. Place 4 tablespoons of your jam in a small microwave-safe bowl or in a saucepan and add 1/2 tablespoon of lemon juice. Heat briefly in a microwave (about 10 seconds) or until jam is not hot but is no longer firm and is easy to stir. You can also put the pan on top of the stove using low to medium flame (about 1-2 minutes).
9. Spoon jam into each thumbprint, filling each indent to the brim.
10. Store cookies in a tightly sealed container for up to 5 days.
11. Serve and enjoy!