Thumbprints are a classic holiday cookie. Everyone loves the delicious jam centers. Although you can use any jam you want, I wanted to fancy these up a bit and by using something more exotic. The left-over rosehip jam my mother and I made for my wedding party favors would work perfectly and lend a nice subtle sweetness for this classic cookie.
makes about 4 dozen
- 1 c. unsalted butter; softened
- 1/2 c. sugar
- 2 eggs yolks
- 2 c. flour
- 1/2 tsp salt
- 1 tsp vanilla
- 1/4 c. rosehip jelly (or other jelly/jam of your choice)
Using a hand or stand mixer, cream butter and sugar together until light and fluffy. Beat in egg yolks and vanilla. Gradually add flour and salt until well blended.
Refrigerate the dough for 1 hour.
Preheat oven to 350 degrees.
Only work with 1/4 of the dough at a time. Leave the rest in the fridge. Roll 1″ balls. Place on ungreased cookie sheet about 2″ apart. Using your thumb or end of spoon. Make a depression in the center of each ball.
Bake 10 min. Remove cookies from oven. Make the depression again. Fill will 1/4 tsp jam and return to oven to bake for 5 min. Cook on wire racks. Repeat with remaining dough.