Wednesday, December 4, 2019

Jam Thumbprint Cookies

Thumbprint Cookies

Yay! It's holiday baking time!

I took a little break from baking cookies since I baked over 800 cookies for the
cookie table at our daughter's wedding this summer, but I'm ready to get back at it
again with The Sweetest Season Cookie Exchange. I've partnered together with a
few of my favorite food bloggers and we're sharing a virtual cookie exchange to
inspire you to share the cookie love with some sweet cookie recipes!

My family loves thumbprint cookies and these mixed berry Jam Thumbprint Cookies are
always on my holiday baking list! Buttery goodness plus sweet berry jam can't be beat!

Thumbprint Cookies

Don't forget to check out all of the other cookie recipes from The Sweetest Season Cookie
Exchange and happy baking!

Thumbprint Cookies

Jam Thumbprint Cookies

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar plus more for dusting
2 tsp. pure vanilla extract
1/8 tsp. salt
2 cups all-purpose flour
1/2 cup berry jam (I used strawberry and blueberry)

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In the bowl of a stand mixer beat butter and sugar on high speed until it's nice and fluffy,
about 3 minutes.  Add vanilla and salt. Switch the mixer to low and slowly add the
flour - I add a half cup at a time.  Mix just until combined - don't over mix! The dough
will be a little sticky.

Using a small cookie scoop, drop dough onto lined baking sheets.  Using the back of a
teaspoon dipped in flour, make a deep well in the middle of each cookie. Fill cookie
centers with jam (I use about 1/2 tsp. of jam for each cookie).

Bake for 12-16 minutes or until golden and puffy. They shouldn't brown much, so keep
an eye on them.

Cool on baking sheet for about 5 minutes before transferring to a wire rack to finish
cooling.  Once completely cooled, dust with confectioners sugar.

Yield - 2 dozen


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