Thumbprint cookies have always reminded me of summer, so I decided to whip up a double batch last week to escape the winter doldrums. I used both strawberry jam and peach preserves, but you can use anything you like!
Jam Thumbprints (adapted from Williams-Sonoma "Kids Cookies"):
1 batch makes about 16 cookies
1/2 cup salted butter, softened
3 Tbps sugar
3/4 t vanilla extract
big pinch of salt
1 c all-purpose flour
2-3 Tbps of jelly, jam, or preserves
Preheat oven to 400 F.
Cream the sugar, butter, vanilla and salt in the mixer on medium-high speed, until the mixture is light and fluffy. Add the flour on low speed, beating to form a smooth dough.
Roll rounded heaping teaspoons between your palms into balls and place about 1 inch apart on ungreased baking sheet.
Make an indentation with your thumb, and put your preserves or jam into the indentation with a small spoon.
Bake until just beginning to brown, about 10 minutes. Let cookies cool on the baking sheet for two minutes, then remove onto cooling racks to cool completely.
Yum!
