BAKE | THUMBPRINT JAM COOKIES

Short story: the other day I had a craving for thumbprint cookies. I found a jar of strawberry jam. I made the cookies.
These cookies are so easy to make, all you basically need is flour, sugar, butter, and your favorite jam. I started out with cookie-scoop sized dough balls and then decided to break the second batch in half to make mini cookies. My sister went a little over board with the jam but I like a good cookie to jam ratio and these were great. The jam centers are a little messy looking because we didn't make the wells deep enough.

Scoop them out and roll them!

Recipe Adapted from Food Network
Ingredients

• 8 oz (2 sticks) unsalted butter, softened at room temperature
• 2/3 cup sugar
• 1 tsp vanilla extract 
• 1/8 tsp salt
• 2 cups plus 2 TBS flour
• 1/2 - 1 cup strawberry jam

1. Preheat the oven to 350 degrees. Butter a baking sheet.
2. In a mixer fitted with a paddle attachment (or hand mixer), cream the butter and sugar together until fluffy. 
3. Add vanilla extract and salt; mix until incorporated. 
4. Add the flour and mix at low speed until incorporated. 
5. Scoop dough using a cookie scooper and then roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet
6. Use your thumb to make a shallow hole in each dough ball. Roll your thumb back and forth to widen the well. Then, fill the holes with jam. (My little sister went a little overboard with the jam) 
7. Bake until lightly browned around the edges, 10-15 minutes. Let cool on the pan. Store in an airtight container.

Here are the mini ones. 

If you haven't had thumbprint cookies before, you should definitely try baking these! I like to consider these practically healthy because they have fruit! Next time, I'm going to try some blackberry jam or orange marmalade. You can also freeze them after you bake them if you'd like. Not that many will last that long.

xoxo, allison