Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise.
My Grandma makes awesome jam.
In our family, it’s as good as gold.
I almost couldn’t bring myself to use it for this recipe because, if I did, I wouldn’t have anymore gold.
But, a little birdie told me that some more jam may be coming my way for Christmas so I decided to use it up.
Don’t have any of Grandma’s jam laying around? No problem. The shortbread cookie base for these thumbprint cookies is delicious on its own. Fill them with whatever kind of jam is your jam (see what I did there?) and I’m sure you will be pleased.
- 1 cup room temperature butter
- 2/3 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 1 jar of jam of choice
- Preheat oven to 375F
- Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy
- Beat in egg yolks and vanilla extract
- Add flour and salt and mix until dough is formed
- Roll dough into 1-inch balls and place on parchment-lined baking sheet
- Using your finger, make a small indentation in the center of each cookie
- Bake cookies for 8 to 10 minutes or until bottoms are lightly brown
- Remove baking sheet from oven
- Fill each cookie with jam
- Bake for an additional 3 to 4 minutes
- Cool on wire rack