Thumbprint Cookies

Another perfect example that sometimes the simplest recipes, that we grew up eating at our grandparents, are the best recipes. These thumbprint cookies were quick and easy but didn't hold back on the flavour and nostalgia.

I used marmalade and raspberry jam for these cookies but you could use any type of filling you want like; Nutella, chocolate, strawberry jam, blueberry jam and apricot jam. The cookie base is a traditional butter cookie which practically melts in your mouth when you bite into it and I finished them off with a little glaze.

Thumbprint cookies always remind me of my grandmas, some of the cookie recipes they use to bake when I was little are still some of my favourite to this day. If it isn't broke don't fix it! This recipe is a great one to do with the kids in your life. All you have to do is roll the dough into balls and halfway through baking time imprint them and add the jam of your choice.

I used the back of a 1TSP measuring spoon to make my thumbprints.

I used a piping bag to get the jam into each circle. With my raspberry jam I removed the seeds by warming it up in a pot on the stove then straining out all the seeds BUT you do not have to remove the seeds if you don't want to.

Thumbprint Cookies

makes 25 cookies

Ingredients:

- 1 cup butter, softened

- 1/2 cup brown sugar,

- 2 egg yolks

- 1 teaspoon vanilla extract

- 1/2 teaspoon salt

- 2 cups all purpose flour

- raspberry jam and marmalade for filling

- 1/4 cup icing sugar, 1-2 teaspoons of water and a little drop of almond extract for glaze

Instructions:

1. Preheat oven to 350F. Line two cookie sheets with parchment paper. In a mixing bowl fitted with a paddle attachment, combine butter and brown sugar, cream until light and fluffy (about 3 minutes)

2. Add egg yolks and vanilla extract, mix until well combined.

3. Add flour and salt and mix until a dough forms. Once dough is formed, using a one inch cookie scoop, scoop dough into 1 inch balls. Roll them in your hands to form a perfect ball.

4. Place each ball about 2 inches apart on the prepared cookie sheet. Bake for 8 minutes then remove from oven. Make your thumbprint using the back of a teaspoon, then filling it with the raspberry jam and marmalade.

5. Return to the oven and cook for another 8-10 minutes or until the bottom of the cookies and the very edges become golden brown.

6. Remove and let cool on a cooling rack. Meanwhile whisk together glaze ingredients. Once cookies have cooled drizzle the glaze over each.

These cookies can be frozen for up to 3 months.

A traditional Christmas classic that never gets old!

Enjoy!

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