I love canning in the summer and making big batches of strawberry and plum jam. I give most of them away as gifts through out the year, but I always save a few jars to make these timeless classic cookies.
These jam thumbprint cookies are melt-in-your-mouth delicious. An added bonus about this recipe is that it is customizable! The base of this cookie is so versatile, it can be filled with just about anything from jam to caramel or Nutella.
Because Valentine's Day was this week... I still had heart shapes on the brain, so we made "Double Thumbprint" Cookies. We just crisscrossed our thumbprints to make the heart shape. Normally we just do one thumbprint or use a 1/2 teaspoon to make the indents.
To fill the indents easily after baking, I placed the jam in a sandwich bag, snipped off the corner, and let the kids pipe out a heart shape into the indentations.
Here is the recipe for these sweet, buttery, absolutely irresistible cookies.
2/3 cup unsalted butter, softened to room temperature
2/3 cup white granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup cornstarch
1 2/3 cup all-purpose flour
1. Preheat oven to 375 F degrees. Line baking sheets with parchment paper or a silicone mat.
2. In the bowl of a stand mixer or using a hand mixer on medium speed, cream butter and sugar together until smooth and creamy (about 5-6 minutes).
3. Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer off then slowly add in cornstarch and flour. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too wet - add a tablespoon of flour. If dough is too dry, add a teaspoons milk.
4. Turn mixer off and gather the dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball. This might take about 2 minutes. The warmth from your hands will soften the dough and form together.
5. Pick off roughly 1" pieces and roll and squish tightly into round cookie dough balls and place about 1.5" apart onto prepared baking sheets. Make an indentation with thumb or using a 1/2 teaspoon in the center of each dough ball.
6. Bake in oven about 10. Be careful not to overbake, as the cookies will continue cooking as they are cooling. Remove from oven and indent center again if necessary with the back of a spoon. Dough will continue to cook as it cools.
7. Allow to dry on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely. Fill with your favorite jam and sprinkle with powdered sugar.