12 Days of Cookies: Classic Jam Thumbprints

I’m a sucker for anything made with shortbread; jam thumbprints are a great excuse to use my cranberry-mandarin Christmas preserves – or even plain apricot or raspberry or plum jam – whatever happens to be in the cupboard. The dough is as simple as they get – you can stir it together in a few minutes, and if you don’t want an entire batch at once, keep it in the fridge for the next time you get a cookie craving; it’s perfectly acceptable to bake a few in the toaster oven, even, when you want something warm, festive and sweet with a cup of tea.

Jam Thumbprint Cookies

1 cup butter, at room temperature
1 cup sugar
1 tsp vanilla
2 cups all-purpose flour
1/4 tsp salt

1/2 cup apricot, plum or raspberry jam

icing sugar, for sprinkling (optional)

Preheat the oven to 350F.

In a large bowl, beat the butter and sugar for 2-3 minutes, until pale and light. Beat in the vanilla.

Add the flour and salt and stir (or beat on low) just until you have a smooth dough. Roll into walnut-sized balls and place on an ungreased baking sheet. Make an indent in each ball with your thumb (don’t worry if it cracks a bit) and fill with about 1/2 tsp. jam.

Bake for 15 minutes, or until pale golden. Cool on a wire rack. Makes about 2 dozen cookies.