Jeweled Thumbprint Cookies
Thumbprint cookies have been around since Grandma’s time, being a long-time favorite.
Makes 4 1/2 dozen
1 1/2 cup butter, room temperature
1 cup sugar
1 large egg
1/2 teaspoon pure vanilla
3 cups all-purpose flour
1/4 teaspoon salt
Assorted jams; apricot, marmalade, raspberry, strawberry
Preheat oven to 350 F. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla. Combine flour and salt add to butter mixture a third at a time. Mix until just blended and a dough is formed.
Roll dough into 1-inch balls, place 2-inches apart on cookie sheet. Use your thumb to make an indentation in the center of each ball. Bake for 20 minutes or until golden brown. Fill centers with 1/2 teaspoon assorted jams while still hot. Transfer cookies to a wire rack and cool.
Variation: Roll balls in ground almonds or ground hazelnuts before baking.
Tip: Make dough ahead of time and keep in the refrigerator for up to a week. Bake a few at a time as needed. They will be fresh and hot from the oven when company arrives.
