At Christmas time, I try to make a number of different cookies to make cookie platters as gifts for friends. This recipe for jam thumbprint cookies is a classic for the season. You can choose a jam flavour that you like. Usually, I use either apricot or a berry jam such as blackberry. Also, I like to roll the edges in ground hazelnuts for the flavour. These are always crowd-pleasers and they look very pretty on a cookie platter. In addition, they last for a week or two in an air-tight box.
Ingredients
250 g unsalted butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups plain flour
Fruit jam of your choice
Pecans or hazelnuts, finely ground (optional)
Instructions
First, in a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. Use a wooden spoon to mix in the flour, just until combined. Wrap in plastic and chill in the refrigerator for at least one hour.
Preheat oven to 175C (350F).
Then scoop dough to make balls about 1-inch diameter. If you are using pecans or hazelnuts then roll one half of the ball in the ground nuts. Place balls about 2 inches apart on the baking sheet. Then use 1/4 tsp measure (or your thumb) to gently press a hollow in the centre of each ball. Fill each hollow with 1/2 tsp jam.
Finally, bake for about 12 minutes. Cool completely on a cooling rack before stacking the cookies. The jam should be a little gooey.
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