These were delicious! We really enjoyed them with our Good Good Apricot Jam! They were perfect for our homeschool tea time! This will make roughly 24 cookies!
Ingredients
- 1 cup unsalted butter softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar, packed
- 1 large egg yolk
- dash of teaspoon vanila
- 2 ¼ cup all purpose flour
- 2 teaspooons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling (optional)
- ⅓ cup jam or preserves (any flavor will work but these are apricot and I used the low sugar Good Good Apricot)
Instructions
Instructions
- Place all of the butter in a bowl and beat/mix until creamy.
- Scrape down the sides of the bowl, add sugars, and continue to beat until things are creamy. About 1 minute.
- Add egg yolk and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With mixer on low speed, slowly add flour mixture to wet ingredients until completely combined. The dough will be dry, you might need your hands to bring it fully together.
- Scoop cookie dough into 1 Tablespoon-sized balls and roll very well. The better they come together the less cracking there will be when you make the thumbprint!
- Roll in granulated sugar and place on a parchment paper covered pan. Make your indent using your thumb or a spoon.
- Transfer cookie dough to freezer and chill for 30 minutes.
- Preheat oven to 375F
- Spoon jam into your cookies. You want them to be full!
- Place cookies on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown. These cookies don’t spread much, so you can place them kind of close.
- Allow cookies to cool completely on baking sheet before enjoying. The jam will be very hot, and they will fall apart if they don’t cool!
Enjoy!
Leave a Reply