These are a fun twist on the traditional thumb print cookies that so many people make at Christmastime. They are buttery, crumbly, sweet and tart. And so easy to eat. Joel inhaled about 5 before I could even snap one picture of the final product.
My family has been making these for several years and they quickly became a favorite and must have on the cookie tray. You could switch up the jam to whatever you prefer. Joel grew up with plum jam thumbprints so I think I may try that out next time.
recipe from Taste of Home Best Loved Cookies and Bars
1 cup butter, softened
1/2 cup sugar
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup raspberry jam
1 cup confectioners’ sugar
2 Tbsp. evaporated milk
1/2 tsp. vanilla extract
1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into four portions; shape each into a 10-inch x 2 1/2-inch log. Place 4 inches apart on greased or foil-lined baking sheets. Make a 1/2-inch depression down the center of each log. Bake at 350 degrees F for 10 minutes.
3. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-inch slices. Place on wire rack.
4. In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely. Yield: about 5 dozen.
Recipe linked to Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday, What I Whipped Up Wednesday, These Chicks Cooked, Full Plate Thursday, Sweet Treats Thursday, Sweets for a Saturday, A Themed Baker’s Sunday and Holiday Sweet Swap.