Jam Shortbread Thumbprint Cookies

By srumbel

These delicate tea cookies are soft, buttery and filled with lots of fruity jam! They’re well-received at any kind of springtime gathering.
from wholeandheavenlyoven.com

Ingredients

• 1/2 cup butter, softened
• 1/4 cup coconut sugar (or brown sugar)
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup white whole wheat flour
• 1/4 teaspoon salt
• 9 tablespoons fruit jam of your choice

Details

Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Mix in milk and vanilla.
In a small bowl, whisk flour and salt. Add to creamed mixture and mix on medium speed until mixture forms a dough (if dough seems too crumbly, add 1 tablespoon additional milk at a time until it comes together) Wrap dough in plastic wrap and chill 30-60 minutes (or up to 2 days)
Remove chilled dough from fridge and preheat oven to 350F. Line a baking sheet with parchment paper. Roll chilled dough into 1-in balls and place on baking sheet. (you should have 9-10) Using your thumb, make an indention in each ball, flattening them slightly. Place 1 tablespoon jam in each indention.
Bake cookies at 350F 11-12 minutes or until edges just start to turn golden. Cool cookies 10 minutes on baking sheet, then transfer to a wire cooling rack to cool completely.

Yield: 9 cookies
Notes

Store cookies in an airtight container at room temperature up to 5 days.