Thumbprint Cookies for the Holidays

Desserts & Treats#thumbprintcookies #christmascookies #cookies

Thumbprint Cookies for the Holidays

Ingredients:

2 1/2 cups A/P (all purpose) flour 275-300 grams

1 cup of sugar 200 grams

1 cup (2 sticks) unsalted butter at room temperature 230 grams

1 large egg at room temperature 50 grams

1 teaspoon vanilla extract 4 grams

1/2 teaspoon of salt

1/2 cup jam of your choice (we chose raspberry and apricot)

Makes approx. 24 cookies

Step 1) In a medium size bowl, sift your flour and salt and set aside

Step 2) In a separate medium size bowl, beat your butter and sugar with an electric mixer at medium speed until you reach a creamy, smooth texture.

Step 3) Add your egg and vanilla extract and mix well.

Step 4) At low speed, start incorporating your flour into the creamy butter until your dough forms.

Step 5) Wrap your dough in plastic wrap and refrigerate for an hour.

Step 6) Preheat your oven at 350 F. and prepare 2 baking sheets with silicone liners or parchment paper.

Step 7) Pinch off about one teaspoon size ball of dough and roll the dough in between your palms.

Step 8) Place the rolled dough on the baking sheets about 2” apart and slightly flatten the rolled balls of dough with the tips of your fingers.

Step 9) Bake for 8 minutes and remove the cookies from the oven. At this point, you gently make the “thumbprint” by using the back of a teaspoon or the back of a measuring spoon.

Step 10) Fill the centre of the cookie with your choice of jam (about 1/4 teaspoon) and back in the oven they go to bake for another 8 minutes.

Step 11) Cool the cookies on the baking sheet for about 10-15 minutes before transferring them on a wire rack.

Step 12) Once completely cooled, store the cookies in an air tight container for 2 weeks or up to 3 months in the freezer.

Enjoy with a nice cup of coffee ☕️