Thumbprint cookies are a holiday favorite. Make a batch to enjoy at home. They would also make a gift any host or hostess will enjoy.
Ingredients
1/2 cup Blush Jam
1 tablespoon Chambord
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
I prepared 2 nonstick baking sheets. If your baking sheets are not nonstick, line them with parchment paper.
In a small bowl, combine the Blush Jam and Chambord. Stir to combine.
In another bowl, combine the flour, baking powder, and salt; whisk to blend.
Using an electric mixer, in a large bowl beat the butter and sugar until light and creamy. Next beat in the egg yolks, lemon juice and vanilla. Add the flour mixture in 2 to 3 additions and beat just until moist clumps form. Gather the dough together into a ball. I then divided the dough into 1-inch balls. Place each ball on the prepared baking sheets, spacing them approximately 1-inch apart. I then used a 1/2 teaspoon measuring spoon to create a depression in the center of each ball. Finally, fill each indentation with 1/2 teaspoon of the jam mixture. Bake until golden brown. Ovens vary. I baked mine for 20 minutes. I was able to make a batch of 32 cookies. The number of cookies you get from one batch depends on how large you form your cookie balls.
Transfer the cookies to wire racks to cool completely.