Strawberry-MegaKiwi Thumbprint Cookies
THE cookies to leave out for Santa :)
These lovely Thumbprint cookies are soft, buttery and are a great addition to your holiday baking list. They’re a classic cookie that everyone loves. Fill them with your favorite jam- in my case the strawberry Mega Kiwi jam I made back in October!
These are simple, fun cookies that the kids can enjoy helping to make -- Gather all the ingredients together, making sure your butter is softened and that your egg yolks are separated from the egg whites, and don't forget to chill the dough! It makes for easier rolling and pressing.
1 cup butter (2 sticks, at room temperature)
2/3 cup granulated sugar
2 egg yolks
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
Strawberry Mega Kiwi Jam
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Using an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
Beat in egg yolks and vanilla extract.
Add flour and salt and mix until incorporated and dough comes together in a ball. If desired, chill for 30 minutes (recommended).
Form dough into 1-inch balls (make sure they’re perfectly round), and arrange on prepared cookie sheet. Use a ½ tsp. measuring spoon to create perfectly circular craters in the center.
Bake cookies for 8 to 10 minutes. Remove cookie sheet from oven. If indentations look shallow, further define them again and fill each with a bit of jam.
Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.