Jam Thumbprint Cookies

Dough

• 1 cup Butter, softened
• 2/3 cup Granulated sugar
• 2 Egg yolks
• 1 1/2 tsp Vanilla extract
• 2 1/4 cups All-purpose flour
• 1/2 tsp Salt

Filling

• 1/2 cup Thick jam or preserves — raspberry, apricot, or strawberry

Dough

1. Cream the butter and sugar until smooth, about 2 minutes.
2. Beat in the egg yolks and vanilla.
3. Mix in the flour and salt just until the dough comes together.

Chill

1. Chill until firm enough to roll cleanly.

Shape

1. 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

1. Bake at 175°C (350°F) for 7 minutes, until the cookies are set but still pale.
2. 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. (Tip: Adding the jam now rather than at the start is what stops it boiling over and running off the cookie.)
3. Cool on the pan 10 minutes before moving — the jam is molten and will run.