Becky Luigart-Stayner
These giftably delicious treats are an easy twist on the classic thumbprint cookie. The back end of a wooden spoon is all you need to make the heart-shaped indentation, which you can then fill with your favorite red jam! (We like strawberry.)
Package these sweet treats up as classroom gifts for a young'un, or bring some in to treat your coworkers — or just make up a big batch and keep them on the counter for guests around the holiday! No matter what you choose to do, they're sure to go fast.
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Yields: 30 serving(s)
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Ingredients
Save Recipe- 1 c.
(2 sticks) unsalted butter, at room temperature
- 1/2 c.
sugar
- 1
large egg yolk
- 2 tsp.
pure vanilla extract
- 2 1/4 c.
all-purpose flour, spooned and leveled
- 1/2 tsp.
kosher salt
- 2/3 c.
strawberry jam
Directions
- Step 1Line a baking sheet with parchment paper. Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add egg yolk and vanilla. Beat until combined. Reduce mixer speed to low. Add flour and salt and beat until combined.
- Step 2Using a 1-tablespoon cookie scoop, scoop dough onto prepared baking sheet, spacing about 1 inch apart. Roll dough into balls and press with your palm to flatten slightly. Use the elongated handle end of a wooden spoon to press a heart-shaped indentation into the center of each cookie. Spoon jam into each heart, dividing evenly. Chill 30 minutes.
- Step 3Preheat oven to 350°F. Bake until slightly puffed and edges are set, 14 to 15 minutes. Cool on the pan 15 minutes; then transfer to a wire rack to cool completely.
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