Guess what I am sharing with you? That’s right, another cookie recipe! These cookies were part of my boyfriend’s little bake-a-thon 2013. Thumbprint cookies are very special to my boyfriend because when he was little, he used to make these cookies with his Nanny (grandma.) This isn’t the exact recipe he made with his Nan, but is the closest thing he could find since he lost her recipe. How can you say no to a cookie with a story like that!
The cookies he made with his Nan didn’t have icing on them, but I had him add this because that’s how my mom’s thumbprint cookies are. A little drizzle of icing makes everything better, right? He used two different types of jams and then filled some with apple butter. We got the delicious apple butter in Napa a couple weeks ago from Frogs Leap Winery. It was by far the best winery we went to while we were there and they served us cheese, crackers and this apple butter that we had to have more of. The jams in the thumbprint cookies were raspberry (my favorite) and apricot (his favorite.)
- 1 cup butter (2 sticks), at room temperature
- ½ cup of sugar
- 2 eggs yolks
- 1 tsp. of vanilla extract
- Pinch of salt
- 2 cups AP flour
- ½ cup of your favorite jam
- 2 tsp. Milk
- ½ Confectioners sugar
- In the bowl of a mixer cream together sugar and butter.
- Add in egg yolks and vanilla extract to the butter mixture.
- Add the flour and salt to batter and mix until just combined.
- Form dough into ball and flatten into a disk. Wrap in plastic wrap and place in fridge for 30 minutes.
- Preheat the oven to 350F.
- Roll the dough into 1 inch balls and place on parchment lined cookie sheets.
- Lightly press down with your thumb in center of the cookie dough ball and make a small well. In the well fill with ½ teaspoon of jam.
- Bake for 12-15 minutes or until slightly firm.
- Make icing by stirring together confectioners’ sugar and and milk. Stir until completely smooth. It should be runny to be able to drizzle over cookies.
- Once cookies are cooled, take a spoon and drizzle icing back and forth over cookies to make stripes.
Source– adapted from Garret McCord from Vanilla Garlic via Simply Recipes
