Jam Thumbprints (Print Version)
# Ingredients:
01 -
1 cup (226g) unsalted butter, softened to room temperature.
02 -
1/3 cup (70g) sugar.
03 -
1/3 cup (70g) light brown sugar, tightly packed.
04 -
1 large egg yolk.
05 -
3/4 teaspoon vanilla extract.
06 -
2 1/4 cup (280g) all purpose flour.
07 -
2 teaspoons cornstarch.
08 -
1/2 teaspoon salt.
09 -
1/2 cup sugar for rolling (optional).
10 -
1/3 cup (105g) jam or preserves.
# Instructions:
01 -
Place butter in the bowl of a stand mixer (or large bowl with hand mixer) and beat until creamy.
02 -
Scrape down sides of bowl, add sugars, and beat on medium-high until well-combined (about 30-60 seconds).
03 -
Add egg yolk and vanilla extract and beat well.
04 -
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to wet ingredients until combined. Dough will be dry and crumbly.
05 -
Scoop dough into 1 Tablespoon-sized balls and roll very well until smooth. Roll in granulated sugar if using. Make indent in center with thumb or teaspoon.
06 -
Transfer cookie dough to freezer and chill for 30 minutes.
07 -
Preheat oven to 375F (190C). Heat jam briefly until easy to stir. Spoon into each thumbprint. Place cookies 2 inches apart on parchment-lined sheet. Bake at 375F for 11 minutes or until edges begin to turn golden brown.