Thumbprint Jam Cookies

Servings
3dozen

Servings
3dozen

Ingredients

Instructions
  1. Pre-heat oven to 375F
    In a stand mixer with the paddle attachment, mix butter and sugar until fluffy on medium speed for aprox 3-4 minutes.
    Add egg yolks, vanilla and lemon oil, mix to combine.
    Add flour and salt slowly using a spoon to scoop into the mixer on low speed.
    Mix just to combine. Dough will be crumbly but will hold together when squeezed into a ball.

  2. If the dough is too soft (warm) place the mixing bowl in the fridge for 45-60 minutes. Soft dough will spread out and flatten when cooking.

  3. Using a teaspoon, scoop out dough into your hands. Roll into a ball and place on a greased cookie sheet. Once the cookie sheet is full, gently press your thumb into the centre of each ball, creating a dent about half way thru the cookie.

  4. Bake for 8 minutes.
    Remove cookie sheet from oven.
    Using a teaspoon, scoop jam into the thumbprint whole in the centre of the cookie.
    Return cookie sheet to oven.
    Bake for 3-4 more minutes or until the cookies are just starting to golden around the edges.
    Do not over cook.

  5. Remove from cookie sheet right away and transfer to a cooling rack.
    Store in an airtight container on the counter.

    Enjoy!