Jam Thumbprint Cookies

Steps

• Dough: Cream the butter and sugar until smooth, about 2 minutes.
• Dough: Beat in the egg yolks and vanilla.
• Dough: Mix in the flour and salt just until the dough comes together.
• Chill: Chill until firm enough to roll cleanly.
  ⏱ Start 45 min timer
• Shape: Roll into walnut-sized balls, space on a lined sheet, and press a deep well into each with your thumb or the round end of a wooden spoon.

  Tip: Press deeper than looks right. The well always shallows as the cookie bakes.

• Bake: Bake at 175°C (350°F) for 7 minutes, until the cookies are set but still pale.
  ⏱ Start 7 min timer
• Bake: Take the sheet out, firmly re-press each well, and spoon about half a teaspoon of jam into each. Return to the oven until the edges are light golden.
  ⏱ Start 7 min timer

  Tip: Adding the jam now rather than at the start is what stops it boiling over and running off the cookie.

• Bake: Cool on the pan 10 minutes before moving — the jam is molten and will run.
  ⏱ Start 10 min timer