Jam Thumbprint Cookies
- Level: Intermediate
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 280
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 48
- Sodium
- 75
- Total: 1 hr 35 min
- Active: 15 min
Ingredients
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 vanilla bean
2 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raspberry or strawberry jam
Powdered sugar, for sprinkling
Directions
- In the bowl of a stand mixer, cream the butter and sugar. Scrape the seeds from the vanilla bean and add to the butter/sugar mixture (Chef’s tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla taste). Continue to mix on low/medium speed for 1 minute, then add the egg. When the egg is just combined, add the salt/baking soda into the flour and slowly add the dry ingredients to the wet, just to combine. Place the dough between two layers of parchment paper and roll out to ½-inch thickness. Chill for 1 hour. Heat oven to 350 degrees F.
- Take the chilled dough and cut out shapes using a 2-inch round cookie cutter. Roll out the leftover dough and cut more cookies until there is no dough left. Roll the cookies into balls, place on a cookie sheet lined with parchment paper and using the back of a measuring spoon, make an indent in the middle. Spoon a small amount of jam into the well of the cookie and bake about 10 minutes.
- Cookies are done when they’re golden brown with bubbly jam. Cool a few minutes, then sprinkle with powdered sugar and serve.