Shortbread cookies made with butter that are filled with strawberry and apricot jam. You can make these Thumbprint Cookies for any event, not just the holidays.
INGREDIENTS
SERVINGS: 42 COOKIES– 1 cup (230 grams) unsalted butter softened– 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (40 grams) for rolling the cookie– 2 large egg yolks room temperature– 1 teaspoon pure vanilla extract– 1/4 teaspoon salt– 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled– 1/2 cup strawberry or apricot jam
INSTRUCTIONS
Warm the oven up to 177°F (350°C). Put silicone baking mats or parchment paper on two large baking sheets and set them aside.
1
Mix butter and sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1-2 minutes. Mix egg yolks, vanilla, and salt before adding flour. When mixed, crumbly mixture comes together.
2
Measure out the cookie dough using a one-tablespoon cookie scoop or measuring tablespoon, roll into balls, roll in granulated sugar (optional), and place on prepared baking sheets.
3
Press an indentation into each cookie dough ball with your thumb or a large wooden spoon. Fill each indentation with 1/2 teaspoon jam.
4
Bake cookies 12-14 minutes at 350°F (177°C) until set and bottoms lightly browned. After 10 minutes on the baking sheet, carefully transfer the cookies to a wire rack to finish cooling.