Jam thumbprint cookies

I don’t think we intended it to be this way, but cookies make up a large proportion of recipes we share on this blog. These jam thumbprint cookies are the tenth, not counting cakes and cookie bars, and three more recipes are waiting on the sidelines. These numbers themselves are nowhere close to large, but given the fact that we have only seventy-odd recipes here, it feels like they are worth acknowledging.  Obviously, it is good to have cookies at home, so we are not complaining. More so for me because I don’t eat packaged cookies and biscuits, or namkeen unless I’m quite desperate. There is also the fact that cookies seem less indulgent than cakes, when you’re baking (and eating) so often. That said, we all know that becomes untrue very quickly if you are eating butter shortbread cookies by the dozen.

Jam thumbprint cookies are a breeze to make, and they are perfect for finally emptying out the several almost-finished bottles of jam and preserves that are lurking in the refrigerator. This time, we filled ours up with strawberry, mango and blueberry jams. And as I am writing this post, I am beginning to regret not having used marmalade as well. Well, next time!

Jam thumbprint cookies
Adapted from Love and Olive Oil
(makes about two dozen)

½ cup unsalted butter, at room temperature
⅓ cup granulated sugar
1 large egg yolk
½ tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
½ cup assorted jams

1. Preheat the oven to 375°F/180°C and line a baking sheet with parchment paper.

2. In a bowl, beat together the butter and sugar till they are light and fluffy. Then, beat in the egg yolk and vanilla extract. To this, add the flour and salt and mix till they are incorporated and the dough comes together in a ball.

3. Cover and put the dough in the refrigerator for about 15 minutes.

4. Take out the dough from the refrigerator. Make 1 in. balls of this dough and arrange them on the prepared baking sheet, around an inch apart. Flatten the balls slightly, and using your thumb or the back of a small spoon, make an indentation in the center.

5. Bake the cookies for 8–10 minutes till they are barely golden, and then remove the baking sheet from the oven. Deepen the indentations on the cookies further using the back of a spoon and then fill each cookie with ½ tsp jam.

6. Bake the cookies for an additional 3–5 minutes, or until the jam melts a little and the edges of the cookies are lightly golden.