Thumbprint Jam Cookies

By TrayH

Customize these thumbprint cookies using your favorite jam, marmalade or preserve and finish it off with a drizzling of melted white chocolate for this decadent and delicious treat.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg plus 1 egg yolk, room temperature
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup walnuts or pecans, very finely chopped
• 1/3 cup of one of your favorite Specialty Jams, Marmalade's or Fruit Butters (Stonewall Kitchen's Strawberry Champange is fantastic & so is Lemon Curd)
• White chocolate, melted (for drizzling)

Details

Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from stonewallkitchen.com

Preparation

Step 1

Cream butter using a mixer fitted with a paddle attachment on medium speed.

Add sugar and beat until smooth.

Add the egg, egg yolk, and vanilla one at a time, mix until incorporated.

Combine flour, salt and ground nuts in a separate bowl and whisk until uniform.

Slowly add flour mixture to the butter. Mix until dough pulls away from the side of the bowl.

Knead a few times and chill dough 1 hour.

Preheat oven to 350°F, and lightly grease a cookie sheet or line with parchment paper.

Roll dough into 1-inch balls. Place on prepared cookie sheet 2 inches apart.

Make an indentation in the center of each ball with your thumb or the handle of a wooden spoon.

Fill each cookie with a generous 1/4 teaspoon of jam.

Bake until edges are golden brown, about 14 to 15 minutes.

Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool.

Top with additional jam if desired.

Drizzle with melted white chocolate.