Easy Thumbprint Cookies Recipe (Print Version)

Ingredients:

01 - 1 cup unsalted butter softened (227g).
02 - ¾ cup granulated sugar (150g).
03 - 2 large egg yolks.
04 - 1 teaspoon vanilla extract.
05 - ½ teaspoon salt.
06 - 3 cups all-purpose flour (360g).
07 - ⅓ cup fruit jam (strawberry, raspberry, or apricot jam).

Instructions:

01 - Cream together butter and sugar in a large mixing bowl. Add egg yolks, vanilla, and salt, beating until combined.
02 - Gradually mix in flour until just combined. Form dough into 1 tablespoon-sized balls.
03 - Create an indentation in each ball and chill for either 30 minutes or 1 hour. Preheat oven to 375F.
04 - Assemble cookies on a baking sheet lined with parchment paper, filling each with jam.
05 - Bake for 12 to 14 minutes until edges brown. Allow to cool and store properly.

Notes:

01 - Use high-quality jams for better baking results.
02 - Warm the dough in your palms if it cracks while making indentations.
03 - Do not skip chilling as it helps in shaping and retaining the shape of cookies.
04 - Measure flour accurately to avoid creating dry and dense cookies.
05 - If using a single baking sheet, ensure it cools completely before baking a second batch.

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