Raspberry Jam Thumbprints
Pretty jam thumbprints filled with your favorite jam. My favorite happens to be raspberry.
Ingredients
- 1 cup butter, at room temperature
- 2/3 cup sugar
- 2 egg yolks, at room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 2 1/3 cups flour
- 1/2 cup raspberry jam, stirred
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
- In large mixing bowl, beat butter and sugar for 2-3 minutes until well combined. Add egg yolks, and vanilla and almond extracts and mix well. Add in flour and salt. Mix until combined.
- Roll pieces of dough into one inch balls. Place on cookie sheet. Using your thumb or the back of a small melon baller, press an indentation in to each cookie. Fill with 1/4-1/2 tsp of jam
- Bake at 350 degrees for 12-14 minutes until cookies are set. Remove from oven and cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
Notes
- Change the jam flavor to suit your taste. Apricot and blackberry are two that I like.
- Just before serving, dust with powdered sugar, if you like.