Still on my quest to not go to the grocery store, I found another recipe that requires no eggs.
Helpful hint: when a recipe says to use preserves, use preserves. After I mixed my dough, rolled it into balls, and pressed my finger into said balls, I took inventory of what I had to work with for filling.
It was red currant jelly, lemon curd, and strawberry preserves. I wanted to be “fancy” so I made some with the red currant jelly and a few with the lemon curd. I wanted to make sure the lemon curd would work and didn’t want to waste the cookies. Or the curd. Lemon curd is one of the things I’d bring with me on a dessert island
It started looking good.
And then, it looked like a murder scene.
Turns out, the jelly wasn’t thick enough and ran all over the cookie sheet. But the lemon curd? Turned out amazingly.
The strawberry preserves held up well. So let that be a lesson to all of you: always preserve if it’s going into the oven.
Buttery Jam Thumbprint Cookies
- 1 cup salted butter, softened
- ½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
- 2 teaspoons pure vanilla extract
- ¼ tsp table salt
- 2 cups all purpose flour
- ½ cup fruit preserves
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don’t over mix.
- Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.
- Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
- When cookies are completely cooled, dust with confectioners’ sugar. Cookies can be kept in airtight container at room temp for a few days.