Jam Thumbprints

Recipe

Prep: 1 hour 10 minutes

Cook: 8 minutes minutes

Makes: About 40

• 2 cups salted butter, softened to room temperature

• 1 cup brown sugar

• 3 cups flour

• 2 eggs

• 1 teaspoon cornstarch

• 2 teaspoons vanilla

• 1 cup sugar crystals, optional.

• 1/3 cup jam- I like to use raspberry or apricot
  

Place butter in the bowl of a stand mixer and beat until creamy, about 2 minutes.

Add sugar, and beat on low, gradually increasing mixer speed to medium-high until ingredients are well-combined.

Add eggs and vanilla extract and beat well.

In a separate bowl, whisk together flour and cornstarch. With mixer on low, gradually add flour mixture to butter mixture until completely combined. 

Scoop cookie dough into 1 Tablespoon-sized balls and roll into balls.

Roll in sugar crystals, If using, and place on a small cookie sheet.  Using the rounded back of a teaspoon, press into the cookie dough. 

Place the cookie dough in the freezer and chill for 45 minutes.

Preheat oven to 375F. Heat jam for 10 seconds until it’s easy to stir.

Spoon jam into each thumbprint, filling each indent completely.

Place cookies on a lined baking sheet about 2 inches apart and bake for 8 minutes. 

Allow cookies to cool completely on baking sheet before removing.