Thumbprint Cookies

Ingredients

• 🧂1 cup Unsalted butter (softened)
• •1/3 cup Sugar
• •1/3 cup Light Brown Sugar (packed)
• 🥚1 Large egg yolk
• •3/4 tsp Vanilla extract
• •2 1/4 cup All-Purpose Flour
• 🌽2 tsp Cornstarch
• 🧂1/2 tsp Salt
• •1/2 cup Sugar (for rolling)
• •1/3 cup Jam or Preserves

Instructions

1. 1Place butter in the bowl of a stand mixer and beat until creamy. (You can also use a large bowl with a hand mixer.)
2. 2Scrape down the sides of the bowl. Add sugars. Beat on low, gradually increasing to medium-high until ingredients are well combined (30-60 seconds)
3. 3Add vanilla extract and egg yolk, beat until we’ll combined.
4. 4In a separate bowl, combine flour, cornstarch and salt.
5. 5With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. The dogs will be very dry and crumbly, so be sure to pause occasionally to scrape the bottom and sides of the bowl. If it starts to strain your mixture, use your hands to finish working the dough together.
6. 6Scoop dough into 1 tablespoon sized balls and roll very well so the dough is round and there are no cracks/seams in the cookie dough — this will help keep your thumbprints from cracking.
7. 7Roll balls in sugar and place on a wax-paper covered plate or baking sheet. Use your thumb or rounded back of a teaspoon to gently press an indent in the center of each dough ball.
8. 8Transfer dough to freezer and chill for 30 minutes.
9. 9When dough is finished chilling, preheat oven to 375° and place jam in a small, microwaveable bowl. Heat briefly (5-10 seconds) or until jam is not hot, but is no longer firm and is easy to stir.
10. 10Spoon jam into thumbprints and fill to the brim.
11. 11Once oven is preheated, place cookies at least 2” apart on parchment-paper lined baking sheet. Bake for 11 minutes, or until edges are just starting to turn golden brown.
12. 12Allow cookies to cool completely on baking sheet before enjoying.