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!