Thumbprint cookies are great fun, especially when baking with kids. An easy buttery dough is shaped to cradle a gem-like dollop of jam, for a sweet and colorful cookie.
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup strawberry jam
- Line two baking sheets with parchment paper. Whisk together flour, baking powder, and salt in a large bowl. In a separate bowl, beat butter and granulated sugar with a mixer on medium-high speed until light and fluffy. Beat in egg yolk and vanilla. Reduce speed to low. Add flour mixture, and mix until combined.
- Roll dough in 1-inch balls, and place 2 inches apart on parchment lined baking sheets. Press an indentation in each cookie with your thumb. If the edges crack a little, just press them gently back together. Chill the pans for 30 minutes. While the cookies chill, preheat the oven to 350⁰F.
- Use a teaspoon to fill the indentations with jam. Bake for 8 minutes, then switch the position of the pans between upper and lower racks and bake for about 8-9 minutes more, until the cookies are lightly golden on top.
- Place the pans on racks and allow the cookies to cool for 5 minutes, then transfer the cookies onto the racks to cool completely. Store in an airtight container for up to one week.
Yield: 36 servings