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.

Jam-Filled Thumbprint Cookies

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 flavor 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.

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