Shortbread Thumbprints
Source: adapted from twosisterscrafting.com
1 cup butter (softened to room temperature)
2/3 cup granulated sugar
1 large egg yolk
1 tsp vanilla
2 1/4 cup all-purpose flour
2 tsp cornstarch
1/2 tsp salt
1/2 cup granulated sugar for rolling (optional)
1/3 cup jam (flavor of your choice)
Add butter and sugar to mixer bowl and beat until well combined.
Add egg yolk and vanilla. Beat well.
In a separate bowl, combine flour,cornstratch and salt, add flour mixture to wet ingredients until combined. (The dough may seem dry.)
Press dough into a square, cover with plastic wrap, and refrigerate for 30 minutes.
Use a tablespoon of cookie dough mixture to roll into a ball. (Make sure there are no cracks or seams in the cookie ball.)
Opt: Roll cookie dough ball in granulated sugar and place on cookie sheet.
Use your thumb or the back of a rounded teaspoon to gently press an indent into the top of the cookie.
Spoon jam into the dent in your cookies.
If the jam is too firm, heat in microwave for 10 seconds, until the jam has loosened up. Do not overheat.
Fill jam to the brim of the cookie dent.
Bake cookies in an oven preheated to 375 degrees for 11 mins until the edges of the cookie just start to turn brown.
Cool cookies completely before serving.
Notes:
What type of jam to use: You can you any jam you would like. We like to use Raspberry and Blackberry. And it doesn't matter if you choose seedless or not, they both work. One fun idea is to get one of those jam sampler sets and use a variety of jam flavors on your Thumbprint Cookies.
How to avoid cracks: Refrigerate the dough first and then use your hands to roll the cookie dough into a really smooth ball with no rough edges or cracks.
Storing/Freezing Instructions: These cookies taste best at room temperature and will stay fresh for 3-4 days if you keep them in an airtight container. No need to refrigerate them. You can freeze them for up to 3 months.