These cookies remind me of the bakery my Grandma Carter worked in, I have this vivid memory of standing in front of the bakery case pointing at the jewel toned butter cookies, choosing my favorites. Their powdered sugar edges dusting my lips and the front of my shirt as I bit down into the buttery sweetness. Nothing beats fresh baked but I love these cookies enough that even the store bought version is tasty.
These are even better if you use fresh homemade jam, I like apricot, strawberry and blackberry. This recipe is simple and requires only a few ingredients.
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Buttery Jam Thumbprint Cookies
April 6, 2017
Ingredients
- 1 Cup Salted Butter, Softened
- 1/2 Cup Powdered Sugar, Plus 1/4 Cup More For Dusting
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 2 Cups All Purpose Flour
- 1/2 Cup Fruit Preserves
Instructions
- Pre-heat oven to 325 degrees
- Cream the butter and sugar until light and fluffy, approx 2 minutes, I use my stand mixer, my paddle attachment has rubber scraper edges, I highly recommend it.
- Add the vanilla and salt, mix well
- Switch to low and add the flour in a tablespoon at a time, until just combined, be careful to not over mix the dough
- Roll dough into 1 inch balls and place on a cookie sheet, press the center down so there is a cup for the jam. I use my thumb but many people use a spoon or a cork.
- Fill the cup in the cookie with the jam
- Bake for 12-15 minutes or until the cookie is golden
- When cooled, dust with the reserved powdered sugar
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