Thumbprint cookies
Ingredients:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup fruit jam or preserves (such as raspberry, strawberry, or apricot)
Powdered sugar, for dusting (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the vanilla extract.
Gradually add the flour and salt to the creamed mixture, mixing until combined. The dough should be smooth and slightly sticky.
Shape the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
Make an indentation in the center of each cookie using your thumb or the back of a small spoon.
Fill each indentation with about 1/2 teaspoon of fruit jam or preserves.
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, you can optionally dust the cookies with powdered sugar before serving.
Enjoy these classic Thumbprint Cookies with a cup of tea or coffee!