Christmas Thumbprint Cookies
A Christmas tradition! You can mix it up with your favourite jam flavour.
Servings: 24 cookies
Calories: 166kcal
Ingredients
- 1 cup butter at room temperature. Can be salted or unsalted.
- ¾ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup jam I used apricot. Use your favourite but should be seedless.
- 3 tablespoon icing sugar
Instructions
- Beat butter and sugar with a mixer until light and fluffy.
- Add the egg and vanilla and beat in for about 1 minute.
- Mix the flour, baking soda and salt in a separate bowl.
- Mix the dry ingredients in to the butter mixture until just combined. (If it gets too thick switch to a spoon).
- Transfer the dough to a sheet of plastic wrap. Form a disc shape and seal with the wrap. Refrigerate at least one hour and up to 24 hours.
- Prepare a baking sheet with parchment or silicone. Preheat the oven to 350 °.
- Take a generous teaspoon of dough and roll it into a ball. Transfer balls to the baking sheet spaced an inch or so apart. Cookies will spread a bit so don't make your balls too big if you want a dainty cookie.
- Use your thumb (or ½ teaspoon) to make a well in the center of the dough ball.
- Add a dab of jam to the well. Do not overfill.
- Bake for about 15 minutes until cookies start to colour.
- Allow cookies to cool completely. Sieve icing sugar over cooled cookies.
- Store in an airtight sealed container for up to 5 days or freeze.
Notes
Variation: You can use Lemon Curd for filling but if doing so bake the cookies with the indentation and add lemon curd when cookies are cool.
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg