THUMBPRINT COOKIES
Steps:
- 1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined.
- 2. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it. Refrigerate overnight (covered).
- 3. Preheat oven to 350°F. Line two large baking sheets with parchment paper an set aside.
- 4. Using a 1-tbsp cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar, then place on the prepared baking sheets.
- 5. Use the back of the measuring tablespoon to press an indentation into each ball of cookie dough. Spoon 1/2 tsp of jam or 2 chocolate wafers into the indentation of each one.
- 6. Bake at 350°F for 12-14 minutes (14 mins) or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
- NOTES: Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.
- FREEZING: Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving. Cookie dough will also freeze well for up to 3 months. Thaw overnight in the refrigerator, then roll in sugar and fill with jam right before baking.
- EGG YOLKS: Egg Yolks: It's best for the egg yolks to be at room temperature. If you forget to set them out ahead of time, simply place the eggs in a bowl of warm water for 5-10 minutes before separating them.
- JAM RECOMMENDATION: Bonne Maman Strawberry and Apricot jam
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