Jam-Filled Thumbprint Cookies
Twinkling fairy lights, crackling fires, feasts, and gifts – there’s lots to love about December. Of all the wintery delights to be had, though, our favorite is cookies. Offering crispy-chewy-crumbly-buttery mouthfuls of childlike delight, there’s not much that can bring joy like a homemade cookie. Made by hand but still easy to crank out by the panful, cookies say I love you without all the pressure. And if they’re made with the best ingredients-rich, golden pastured butter, golden-yolked eggs from happy hens, fresh toasted spices and nuts, perhaps a dollop of small-batch jam-they become something more than the sum of their parts, generous in spirit, small but magically big-hearted and fun to share.
- 1 c. (2 sticks) unsalted butter, softened
- 2/3 c. sugar
- 2 egg yolks
- 1 tsp. vanilla
- 2 c. flour
- 1/2 tsp. salt
- 1/2 jar Confituras cinnamon cranberry jam (or other flavors of your choice)
- Preheat oven to 375. Line a baking sheet with parchment paper or a silpat sheet and set aside.
- In the bowl of a standing mixer using the paddle attachment, cream butter, and sugar together on medium-high until light and fluffy, about 3-5 minutes. Beat in egg yolks one at a time, scraping down sides of bowl between each, then mix in vanilla. In a small bowl, combine flour and salt and add to butter mixture, mixing on low until dough comes together.
- Form dough into 1″ balls and place on baking sheet about 1″ apart. With your thumb, make a small indention in each cookie.
- Bake cookies for about 8-10 minutes, then remove from the oven and fill each indention with a small amount of jam. Return to the oven for another 5-6 minutes and bake until cookies appear dry to the touch and the faintest golden brown. Cool on a rack and dust with powdered sugar.