I have not had thumbprint cookies in many years, possibly since one year when I was about 10 and my father made mountains of cookies and candies for Christmas. So when I ran across this recipe on Pinterest, I had to make it, and they turned out wonderfully!
The cookie is a light, flaky butter cookie, and I used some high-end jam, since it’s been too many years since I made any of my own. The jam I used is from a BC fruit orchard called Summerland Sweets. It’s fantastic. And I do suggest using some “good” jam if you make these because the cookie base is so yummy, I wouldn’t want to use anything not perfect.
- 1 cup salted butter, softened
- ½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
- 2 teaspoons pure vanilla extract
- ¼ tsp table salt
- 2 cups all purpose flour
- ½ cup fruit preserves (I used blueberry and Strawberry)
- 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.
Made 30 cookies