When my mother-in-law came to visit, she couldn’t get over how good these simple cookies taste. The dough only has four ingredients! We used our 4th of July jam to fill the thumbprints because of its wonderful taste and thick texture.
by Elizabeth Savoie Dronet
Ingredients
- 1 cup butter, softened
- 2/3 cup white sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup jam (not jelly)
Method
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together butter and sugar. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased or parchment covered cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, wine cork, bottle cap, etc., and fill the hole with preserves. We press the ball about half way down.
- Bake for 14 to 18 minutes in preheated oven until lightly browned around the edges. Let cool 1 minute on the cookie sheet. Transfer to cooling rack.
Annabeth & Miette help make "thumbprints" with an old wine cork.
Experiment with how much jam you'll need. The higher the jelly content the more it will spread. If your jam is mostly fruit pieces, more can be used without the danger or overflowing in the oven.
Savoie Secrets: It's a Family Recipe 