Strawberry Jam Thumbprint Cookies

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You all remember two weeks ago when I made homemade strawberry mint and black pepper jam.  And it was delicious.  But I completely failed at canning.  And well… despite my best efforts I have not been keeping up with the task of eating it fast enough.  And it is much too delicious to go to waste.  Thus, we have made my version of delicious, buttery shortbread thumbprint cookies.

There are a million variations on the thumbprint cookie.  This one is much closer to a lemon shortbread than some.  And, even though they may not be the most beautiful cookies ever to leave my oven, I really like the lemon when paired with the bright strawberry jam.  It really makes these Summer with a capital ’S’ cookies!

You don’t have to make the homemade jam to make these cookies.  I imagine any good strawberry jam would give you the same delicious summery cookie. Which may be just what you need in the cold of winter too.

Strawberry Jam Thumbprint Cookies

recipe adapted from A Family Feast

 

3 sticks (24 tbsp) butter

1/2 cup sugar

1/2 cup powdered sugar

1 egg

1 tsp vanilla

zest of 1 lemon

3 cups flour

1/2 – 3/4 cup strawberry jam

 

Start by creaming the butter and sugars. Add in the egg, vanilla, and lemon zest and beat well.

Add in the flour 1 cup at a time beating well after each addition.  If you used unsalted butter add in a pinch of salt here as well.

The dough will be crumbly so you will need to knead it a few times by hand to get a cohesive ball of delicious dough.  Wrap it in plastic wrap and chill for 2 – 24 hours.

When you are ready to make the cookies, preheat the oven to 350 degrees.  Cut the dough in half and return the unused half to the fridge.  Cut your working half in half, then in half again and so on until you get 18 or so pieces per half. Roll each piece into a ball and then gently squish it with your hand.  Press down in the center to form a small indentation.

I made several of mine too deep and the jam leaked out the bottom but I was going on the “more jam is always best” theory.

Fill each indentation with a small amount of jam.

Bake the cookies for 18-20 minutes until the dough is set and just beginning to think about browning.  Let the cookies cool on the sheet for 2 minutes before moving to a wire rack to finish cooling completely.

 

Strawberry Jam Thumbprint Cookies

 

3 sticks (24 tbsp) butter

1/2 cup sugar

1/2 cup powdered sugar

1 egg

1 tsp vanilla

zest of 1 lemon

3 cups flour

1/2 – 3/4 cup strawberry jam

 

Cream the butter and sugars. Add in the egg, vanilla, and lemon zest. Beat well.

Add in the flour 1 cup at a time beating well after each addition.  If you used unsalted butter add in a pinch of salt.

Wrap the dough in plastic wrap and chill for 2 – 24 hours.

When you are ready to make the cookies, preheat the oven to 350 degrees.  Cut the dough in half and return the unused half to the fridge.  Cut your working half in half, then in half again and so on until you get 18 or so pieces per half.

Roll each piece into a ball and press down in the center to form a small indentation. Fill each indentation with a small amount of jam.

Bake the cookies for 18-20 minutes until the dough is set.  Let the cookies cool on the sheet for 2 minutes before moving to a wire rack to finish cooling completely.

 

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