Thumbprint Cookies
Delicious buttery shortbread cookies filled with strawberry jam. Great cookies to make during the holiday season.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 226 g unsalted butter, softened
- ⅔ cup 85 g powdered sugar
- 1 large (18 g egg yolk)
- 1 tsp pure vanilla extract
- ¼ tsp pinch salt
- 2 ¼ cups 315 g all-purpose flour (You may need more or less. See notes)
- Jam
Instructions
- 1
Preheat oven to 325°F (163°C).
- 2
In a large bowl cream the butter and sugar.
- 3
Add the egg yolk, vanilla extract, and salt. Mix well.
- 4
Add flour and mix it well with the other ingredients until it's nice and smooth.
- 5
Make small balls with the dough and place them on a cookie sheet lined with parchment paper or a silicone mat. The balls should measure about 1 tbsp and you can use a small ice cream scoop to make them all the same size.
- 6
Slightly flatten the top of each ball with your fingers and then with your thumb, or the end of a large wooden spoon, make a small well in the center of each cookie.
- 7
Fill each well with about ½ tsp of jam.
- 8
Bake for 12-15 minutes or until they are slightly golden brown on the bottom.