Thumbprints with Berry Jam

By amaliana

These buttery little cookies can be filled with any jam- or bake 'em unfilled, then finish with a dab of chocolate frosting! Either way, they're amazing!

Ingredients

• 1 cup unsalted butter, at room temperature
• 2/3 cup sugar
• 2 egg yolks
• 2 cups all-purpose flour
• 1/2 teaspoon coarse or kosher salt
• 1 cup assorted fruit jams

Details

Servings 48
Preparation time 25mins
Cooking time 110mins

Preparation

Step 1

Preheat oven to 350F. Line several baking sheets with parchment paper. In large bowl, on medium speed, beat butter with sugar until light and fluffy, 2 minutes. Beat in egg yolks until combined.

In separate bowl, mix flour and salt. On low, gradually beat flour mixture into butter mixture until smooth. Tear off small chunks of dough and roll quickly between palms to form 3/4" balls. Press your thumb or back of a wooden spoon into center to make a hole large enough to fit 1/2-1 teaspoon jam.

Place balls of dough 2" apart on baking sheets. Drop jam into holes. Bake 12-15 minutes until cookies are set but not brown. Cool on pans on racks a few minutes. Transfer to racks; cool completely.