Thursday, August 12, 2010
Jam Thumbprint Cookies
I am test driving cookie recipes in preparation for my brother's rehearsal dinner. Today was jam filled thumbprint cookies. I think they may make the final cut. Rich butter dough, sweet jam, and best of all two dozen cookies were out of the oven in under 30 minutes.
The ingredients are simple, the dough gets whipped up in the stand mixer and then rolled into balls. Instead of attempting to spoon jam into little holes I put 1/4 cup of jam into a plastic baggie and cut off the corner. This made it simplier, neater, and faster to fill the cookies.
Jam Filled Thumbprint Cookies
3/4 cup butter, softened
1/2 cup white sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, (I used 1/4 cup raspberry and 1/4 apricot)
1. Preheat oven to 375 degrees
2. In a stand mixer cream butter and sugar. Slowly add yolks, salt, and vanilla and mix until combined.
3. Add flour and mix until a soft dough is combined. You may need to scrap down the sides once or twice.
4. Roll dough into 1 inch balls and press your thumb into the dough to create a well.
5. Fill hole with jam of your choice
6. Bake 12 minutes or until the bottom of the cookie is slightly browned.
Let cool at least 15 minutes before trying, unless you like molten jam burning off the roof of your mouth.