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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Buttery Jam Thumbprint Cookies Recipe

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This recipe for Buttery Jam Thumbprint Cookies is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup salted butter, softened
1/2 cup confectioners' (powdered) sugar, plus 1/4 cup more for dusting
2 teaspoons pure vanilla extract
1/4 tsp. table salt
2 cups all purpose flour
1/2 cup fruit preserves (I used raspberry, blackberry, and peach
Directions:
Directions:
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don't over mix.
Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.
Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days. Makes 24.

 

 

 

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