These are delicious! Melt-in-your-mouth shortbreads that hold a little swoosh of jam…whichever kind you want. I went shopping at Home Goods the other day and they had shelves of jams and jellies. I picked two because, well…I just couldn’t decide and I guess I was in a real jam.
I chose a wonderful combo, Blackberry-Raspberry Jam and Wild Maine Blueberry & Champagne Jam. The first one was superb. I’m almost down to the bottom of the jar already. That means I get to try out the blueberry one real soon! Oh yes indeed!!!
Now give these cookies a try. They’re fast to whip up, they look cute as a button when they’re done and oh my, to try these just after they’ve come out of the oven is delightful!
Buttery Jam Thumbprint Cookies
1 cup salted butter, softened
1/2 cup confectioner’s sugar
2 tsp vanilla extract
1/8 tsp salt
2 cups flour
1/2 cup thick fruit preserves
Preheat oven to 325 F with rack at middle position. Line a baking sheet with parchment paper.
In the bowl of a stand mixer on high speed, beat butter and sugar until creamy and light, 2 to 3 minutes. Add vanilla and salt. Switch to medium-low speed and add flour until combined. Dough should be sticky. Form into a ball, cover with Saran Wrap and chill for 30 minutes.
Roll tablespoons of dough into 1 inch balls. Press down in the center with the back of a measuring spoon until it creates a divot. Fill the divot with your preserves/jam.
Bake for 15 to 20 minutes. Let cool for 5 minutes on sheet before transferring to cooling rack.
When they are completely cooled, dust with more confectioner’s sugar.
This is a photo I took right before I filled them with glorious jam. (I’ll get better with the photo-taking – this is my first recipe to blog so it’s a work in progress.)
Recipe Source: chewoutloud.com