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Thumbprint Cookies

Day two of my week of cookies! Today I bring you a classic Christmas cookie!

I stumbled on this recipe probably 4 years ago and it quickly became a part of my yearly cookie baking tradition. It’s not super fancy, there are no surprising ingredients, it’s not exotic, it’s just classic. And that’s what I like about it.

A soft, chewy cookie with a buttery shortbread flavor and of course, my favorite part, sweet and tangy black raspberry preserves. The saying is true, sometimes less is more!

Classic Thumbprint Cookies

1 cup butter or margarine, softened
1/2 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
1/2 tsp salt
2 cups flour
Seedless Raspberry or Blackberry Preserves
Powdered sugar for sprinkling, optional Directions
Preheat oven to 325 degrees.

In a medium bowl cream together the butter and sugar. Add egg yolks and vanilla and beat until light and fluffy, just a few minutes. Add flour and salt, blend at low speed. If the dough is too soft to roll into a ball, chill for 30 minutes.

With floured hands, roll the dough into 1” balls (about 1 tablespoon of dough per cookie). Place cookies 2 inches apart on a baking sheet. Press a thumbprint into the top of each cookie. Fill the thumbprint with raspberry preserves. Bake for 15-18 minutes, the cookies will still look pale. Cool on racks and sprinkle with powdered sugar if you like. Makes about 4 dozen.

Adapted from Vintage Victuals

This Post Has 3 Comments

  1. Elizabeth

    >I love blackberry preserves!

  2. Y

    >Gorgeous cookies! I've recently become obsessed with thumbprint cookies. Yours is similar to one I tried recently, except with more yokes. Might try it to see what the difference is.

  3. Nicole, RD

    >Classic is always wonderful and sweet 🙂

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