Jam-Filled Thumbprint Treats (Print Version)

# Ingredients:

→ Cookie Base

01 - ½ cup room-temp salted butter
02 - ¼ cup white sugar
03 - 1 egg yolk
04 - 1 teaspoon vanilla flavor
05 - 1 cup plain flour

→ Center

06 - ¼ cup berry or stone fruit jam (pick your favorite)

→ Extra Topping

07 - ½ cup icing sugar
08 - ½ tablespoon cream or milk
09 - ½ teaspoon vanilla flavor

# Instructions:

01 - Put your soft butter and white sugar in a stand mixer bowl with the paddle on. Run it high for 2-3 minutes till it's airy and pale. This gets lots of tiny air bubbles in there so your cookies turn out super tender.
02 - Turn down to medium-low speed. Drop in the egg yolk and let it blend completely. Add vanilla next and mix until it's all combined. Stop and scrape everything off the sides with a spatula so it all mixes evenly.
03 - Switch off the mixer and dump in your flour. Turn it back on low and slowly work the flour into the wet stuff. It'll look crumbly at first but keep going until it forms a soft dough ball. Don't mix too long or your cookies won't be tender.
04 - Cover a tray with parchment or a silicone mat. Take about 1 tablespoon of dough for each cookie and roll it between your hands into balls. Set them on the tray about an inch apart. Push a dent in the middle of each ball using your thumb, a measuring spoon back, or a melon scooper.
05 - Put the whole tray in your freezer for 30-45 minutes, or your fridge for at least 1½ hours. This cooling step really matters because it keeps your cookies from spreading flat while they bake.
06 - While they're cooling, put your oven rack in the middle and turn it to 350°F (175°C). Make sure it's fully hot before baking so your cookies cook evenly.
07 - When the oven's hot, grab your chilled cookies. If the dents got shallow, press them down again gently. Put ¼ to ½ teaspoon jam in each dent. Don't add too much or it'll bubble over while baking.
08 - Put the tray in your hot oven and bake for 14-18 minutes. They're done when they're set and just barely golden at the edges. Don't leave them in too long - they should stay mostly pale. Let them sit on the hot tray for 10 minutes, then move to a wire rack for about 30 minutes to cool fully.
09 - For the extra topping, wait until cookies are totally cool. In a small bowl, stir together the icing sugar, cream or milk, and vanilla until smooth. It should be thick enough to hold some shape but still drizzly. Add more liquid if it's too thick, or more sugar if it's runny.
10 - Drizzle your topping over the cookies with a spoon, fork or piping bag. Let it harden for 15-20 minutes before eating or storing. You can munch on them right away or keep them in an airtight box for later.

# Notes:

01 - You can try any jam you like in these dented cookies - while raspberry and apricot are traditional favorites, try strawberry, blackberry or even tangy marmalade for a tasty twist.
02 - The buttery dough simply melts away as you bite, creating a perfect contrast with the sweet fruity center.
03 - Want to save time? Form and dent the plain cookies and freeze them up to 3 months. When you're ready, just add jam and bake them frozen - they'll need just 2-3 extra minutes.

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