Grandma’s Perfect Jam Thumbprint Cookies

Melt-in-your-mouth classic jam thumbprint cookies, Grandma’s Perfect Jam Thumbprint Cookies, filled with both raspberry and strawberry jam, and perfect in every way—just the way Grandma made. Buttery, tender-crumbed, sweetened just right and perfect for the Christmas holiday. In fact, the Christmas cookie tray wouldn’t be complete without them. Included is a scrumptious and irresistible gluten free variation. Everyone will love these perfect jam-filled thumbprint Christmas cookies!

Ingredients
For the Cookies

• 1 cup (2 sticks or 226 g) unsalted butter, softened
• ⅔ cup (80 g) confectioners’ sugar, sifted
• 2 egg yolks from large eggs (mine weighed 36 g w/o shells)
• 2 teaspoons (10 ml) pure vanilla extract
• ¼ teaspoon (1.25 ml) pure almond extract, optional
• ¼ teaspoon (1.2 g) fine-grain sea salt
• 2½ cups (300 g) unbleached all-purpose flour

For the Sugar Coating

• ⅔ cup (133 g) granulated cane sugar, or regular granulated sugar

For the Jam Filling

• Homemade or fine-quality strawberry jam and/or seedless red raspberry jam

Directions

1. Arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place granulated sugar for Sugar Coating in a small bowl and combine strawberry and raspberry jams (about ⅔ cup total or about 158 ml) for Jam Filling in another small bowl; set aside. If desired, keep jams separate to fill the cookies.
2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, beat butter until creamy and smooth. Beat in confectioner’s sugar and mix until well incorporated scraping the bowl with a rubber spatula when necessary. Add egg yolks, extracts (if using both) and salt; mix until well blended. On low speed, gradually add flour and mix until just fully incorporated. Once again, scrape the bowl with rubber spatula when needed. Do not chill the dough.
3. Measure enough dough to roll into small ball shapes using a 1-inch (2.54 cm) spring-loaded cookie scoop (or with a teaspoon from a measuring spoon set) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
4. Roll dough between palms of hands to achieve small rounded balls and then roll in granulated sugar to coat. Place dough balls on prepared baking sheets at least 1½ inches (3.8 cm) apart. With index finger, or end of wooden spoon handle, make imprints into the center of each dough ball. Spoon a small amount of jam into the center of each dough ball.
5. Bake in preheated oven until cookies are just beginning to lightly brown, about 15 minutes. Do not overbake.
6. .............................................

For full instructions please see : wickedgoodkitchen.com

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