EAT | Strawberry Jam Thumbprint Cookies
Do you want some jam? No seriously, let me give you some. I don’t know why or how, but we seem to have accumulated vast amounts of strawberry jam. Store bought, homemade, you name it: we got it. Where did it come from? Is there a jam fairy? Maybe it’s like when you lose a tooth and the tooth fairy leaves a dollar under your pillow. Maybe every time I clean my fridge, the jam fairy sneaks in under the cover of darkness and leaves me another jar of strawberry jam to thank me for my cleanliness.
So what does one do with this much jam…? That’s not a segue, I’m actually asking. Help me out guys! Give me suggestions of your favourite jam related recipes, because I am already totally over jam sandwiches. Sandwiches are lame. Cookies are what the people really want!
And to be honest, these cookies are the bomb. The recipe is so easy even a child can make them. It goes a little something like this: Put ingredients in mixer until you make dough - Roll into little balls – smoosh your finger or thumb down onto each ball to create a little cookie bowl – fill with jam – get said jam everywhere because you always overfill the cookies. Rinse and repeat as many times as necessary until you no longer have any jam or you develop diabetes. Whichever comes first. (please don’t get diabetes) I think I’m delirious from a jam overdose. I’ve eaten so many of these cookies that I’ve lost count. Send help!
1 cup of butter
2/3 cup of sugar
2 egg yolks
1 teaspoon of vanilla extract
2 cups of plain flour
1/2 teaspoon of salt
|1. Preheat oven to 180 degrees celcius and prepare a baking tray with baking paper.2. With an electric mixer beat together the butter and sugar on medium-high speed until the mixture is light and fluffy. Add the egg yolks and vanilla extract and beat again to combine.3. In a separate bowl, mix together the flour and salt and then add to the butter mixture in small amounts, mixing in between each addition until dough forms together in a ball.
4. From the dough, roll small amounts into balls roughly 1 inch in size. Place the balls on the prepared baking tray and flatten balls slightly with your thumb (or the back of a small spoon) to leave an indent in the center.
5. Place in the oven and bake for r 8 to 10 minutes or until the bottom is just golden. Remove from the oven and carefully press down again on the indentations to re-define them.
6. Fill each cookie with jam and then return to the oven to bake until the jam melts slightly and edges of cookies are lightly golden (around 3 or 4 minutes). Allow to cool on a wire rack before serving.
NOTE: Another option is to use honey instead of jam- it wont look as aesthetically pleasing as the honey will melt more than the jam, but as it melts the honey soaks into the cookies for a deliciously sweet alternative.