Lemon-Scented Jam Thumbprint Cookies
 
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 egg yolks at room temperature
  • 1 tsp. vanilla extract
  • 1 TB each lemon zest and freshly squeezed lemon juice
  • 2 ¼ cups all-purpose flour
  • 1 tsp. baking powder
  • Pinch salt
  • 8 oz. jam, such as blackberry or raspberry, preferably homemade
Instructions
  1. Mix together dry ingredients in a small bowl and set aside.
  2. Cream butter and sugar until light and fluffy.
  3. Add egg yolks one at a time.
  4. Add vanilla extract, lemon juice and lemon zest and combine.
  5. Gradually add dry ingredients and mix until dough comes together.
  6. Gather dough into a ball and chill for at least four hours or overnight.
  7. To bake the cookies, preheat oven to 375.
  8. Shape small pieces of dough into balls approximately 1” around and place on lined cookie sheet, approximately 1” apart.
  9. Make a small indentation in each cookie with your thumb.
  10. Using a small spoon, fill the indentation with jam.
  11. Bake 20 minutes or until the cookies are golden brown.
  12. Cool on a rack and store in an airtight container.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/12/11/lemon-scented-jam-thumbprint-cookies-great-food-blogger-cookie-swap/