Thumbprint Cookies

I made these with the Boozy Strawberry Jam I made last summer. The saltiness of the shortbread is offset very nicely by the sweetness of the jam. A nice little taste of summer berries in the cold, grey and snowy winter.

Ingredients :
2 sticks butter, room temperature
2/3 cup sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
jam
ingredients

****

1. Pre-heat the oven to 375F.
Cut the butter into chunks and put in the bowl of a mixer with the sugar.
butter-and-sugar

2. Beat the sugar and butter until light and fluffy.
beatsugar

3. Add the yolks and the vanilla extract.
liquids

4. Beat until fully incorporated.
beatall

5. Add the flour and salt.
dryingredients

6. Stir together until the dough forms a ball.
dough

7. Remove from the mixer and stick the dough in the fridge for a few minutes. This will help form the cookies and prevent them from spreading too much. Line a baking tray with parchment paper. Form balls of dough about 1 inch in diameter and space them on the sheet. Gently flatten with the palm of your hand.
balls

8. With the handle of a wooden spoon, make a hole in each ball, just be careful not to go straight trough. Then use a 1/4 tea spoon measuring spoon and gently widen the well in the dough.
You can also use your finger or a thimble for this.
wells

9 .Bake for 8 minutes then remove from the oven. If the wells have puffed up, just press them down again. Spoon in the jam.

Then put back in the oven for 4 minutes, until the edges of the cookie are firm and the bottom golden brown.
1bake

10. Carefully transfer to a cooling rack. They will be very soft at this point. Allow to cool fully.
cooling

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