Buttery Jam Thumbprint Cookies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1 cup salted butter softened
- 1/4 tsp table salt
- 1/2 cup confectioners' (powdered) sugar plus 1/4 cup more for dusting
- 1/2 cup fruit preserves (i used raspberry blackberry, and peach)
- Carbohydrate 7.95175688265341 g
- Cholesterol 20.3354166925779 mg
- Fat 7.77334197417467 g
- Fiber 0.279581692568893 g
- Protein 1.1502646605585 g
- Saturated Fat 4.8746417327029 g
- Serving Size 1 1 Serving (20g)
- Sodium 78.9423476158115 mg
- Sugar 7.67217519008452 g
- Trans Fat 0.570823518639918 g
- Calories 107 calories
Preheat oven to 325°F. Line a baking sheet with parchment paper.In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don't over mix.Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.Fill cookie centers with a teaspoonful of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.
