12 Days of Baking – Day 5: Butter & Jam Thumbprint Cookies
Folks, the struggle is real! I’m on day 6 and all I want to do is throw my kitchen aid out the window. I know. I know, I did this to myself. This baking every night is a REAL challenge. No doubt.
This recipe is an oldie but goodie! I love butter cookies and I’m obsessed with jam. Put these two together and I’m a happy girl. The recipe is easy to follow and the results are delicious. Small confession, I really am obsessed with jam. I currently have 20 jars in my fridge. I can’t stop buying jam. It’s a real problem! Every time I visit a new city, I need to buy a jar of jam…it’s like a sickness or something. I will go to the local grocery store, make my way down the jam isle (pretending I’m looking for something else) BAM…..jam is in my basket. I need help. I really do. I’m going to get help right after I organize my 20 jars of jam. Let’s get in the kitchen and make some magic!
1 Cup butter, softened
2/3 Cup of sugar
2 1/2 cups of sifted flour
1/2 teaspoon of salt
1 teaspoon of vanilla
Preheat oven to 350 degrees. Cream together the butter and sugar until light. Beat in the egg. Add the flour, salt and vanilla. Mix thoroughly. Form the batter into a ball. Wrap the ball in wax paper and put in a plastic bag. Refrigerate the dough for several hours.
Roll out the dough on a lightly floured surface. Cut out an even number of cookies. For each cookie you will need two rounds – a solid one for the bottom and a cutout one for the top.
Place the solid cookies on the baking sheet. Top each of these with a small spoonful of jam; then, put cutout cookies on top and press to seal edges. Bake 11-12 minutes. Remove to a cooling rack.</td>