Thumbprint Cookies – something with leftover jam

I wanted to make cookies as a music practice snack for me and the guys I play with.  Looked in the cupboards and drawers for chocolate chips – nope…raisins – nope.  I checked the fridge and saw that I had a lot of jam left over from making doughnuts in December.  I found this recipe and made a few adjustments.  I have loved thumbprint cookies since they were a treat while shopping with my mom in downtown Montpelier, VT when I was young.  Little cookies with blue and pink frosting from the little bakery near the Grand Union were unforgettable.

Slightly Healthier Thumbprint Cookies with Jam

3/4 cup butter or margarine, softened (but not too soft).  I used part butter, and part vegan buttery sticks
1/2 cup white sugar (I think they’d work with sucanat substituted for half the sugar)
2 egg yolks
1 teaspoon vanilla
1 3/4 cups whole wheat pastry flour
1/2 cup fruit preserves of any flavor

Preheat oven to 375 degrees.  Cream butter, sugar, egg yolks and vanilla until combined well and creamy.  Add flour and mix with mixer until blended.  Roll into 1″ balls and press down with your thumb or a small spoon.  Fill the thumbprint with about 1/2 teaspoon of preserves.  Bake for 10-12 minutes until the bottom of the cookies are golden. (I have NEVER seen a cookie bake in 8 minutes in any oven I’ve used at any point in my life, so I take the 8-10 minute guideline in recipes as 10-12 minutes.)  Cool on a wire rack.

Explore posts in the same categories: Cheap Eats, Cookies, Desserts

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