I can’t explain the taste and buttery texture of these cookies. They were finished in seconds and it was the easiest recipe I ever tried for cookies. I used ready-made strawberry jam for these jam thumbprint cookies. In half cookies, I added a chocolate spread on top before baking. These cookies were so good, I had to resist the temptation of eating the whole plate. Do try this recipe for the coming holiday season. You can also freeze the dough and bake whenever you want. Do not overbake these cookies or they will get hard. I baked it for 15 minutes.
Ingredients Of Jam Thumbprint Cookies
- 1 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 2 Egg yolks
- Pinch salt
- 1/2 cup strawberry jam
- chocolate spread
Method Of Jam Thumbprint Cookies
- Combine the flour and the salt and set aside.
- Add the butter and sugar to a large mixing bowl and mix on high until light and fluffy. This will take about 3-4 minutes. Add in the egg yolks and vanilla extract and mix on high for a minute. Stir in flour until combined. Cover and chill the dough for about 1/2 an hour.
- Line a baking tray with parchment paper and make about 20 balls with your dough. Place them evenly spaced out on your baking tray (in batches) and use your thumb to make an impression in the middle of each ball. Fill each middle with about 1/2 teaspoon of the strawberry jam and chocolate spread. Bake in a preheated 350 degree F oven for about 12 minutes. Remove from oven and let cool. These cookies can be stored in an airtight container for about 5 days.