STRAWBERRY THUMBPRINT COOKIES

Step 1

Prep: Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.

Step 2

In a large mixing bowl, cream together the butter and sugar on medium-high speed with an electric mixer until light and fluffy. This should take about 2-3 minutes. Then, add in and beat the egg yolks and the vanilla extract.

Step 3

Add the flour and salt. Mix together until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).

Step 4

Shaping: Form the dough into1-inch-sized balls that are perfectly round and then place them onto the prepared baking sheet. Using the backside of a ½ teaspoon measuring spoon, press an indent into the center of the cookies to create a crater.

Step 5

Bake & Filling: Place the cookie sheet into the preheated oven and bake for 8-10 minutes.

Step 6

Remove the baking sheet from the oven and if the indents look shallow, press them in again. Then, fill each indentation with a spoon full of strawberry jam.

Step 7

Continue to bake in the oven for an additional 3-4 minutes or until the jam has melted slightly and the edges of the cookies are lightly golden in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy!