Aunt Maggie's Jam Thumbprint Cookies
Inside, butter's the key to fast, five-ingredient cookies; outside, ruby-red jam dazzles. If the dough is too soft to shape into balls, refrigerate it for a few minutes, until firm enough to handle; the cookies will spread as they bake, so leave plenty of room between them.
- 24 tablespoons (3 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 3 1/4 cups all-purpose flour (spooned and leveled)
- 3/4 cup jam (any type)
Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.
Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.
Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.