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Thumbprint Jam Short bread cookies are the perfect, delicate treat. The cookie has a tender, buttery crumb and elevated by that small dollop of jam.
Thumbprint Jam Cookies
Ingredients
- ¾ Cup Unsalted Butter 6 oz
- 1/2 Cup Powdered sugar 60g
- 1 Egg
- ½ Tsp Salt
- 1 Tsp Vanilla
- 1¼ Cup Flour 170g
- ¼ Cup Corn Starch 35g
- ¼ Cup Jam
Instructions
- Pre heat oven to 350°F
- Cream together room temperature butter with icing sugar until creamy and fluggy.
- Add in one egg and cream until combined.
- Add in salt, vanilla, flour and corn starch. Mix until just combined.
- Place 1 Tbsp dollops of dough on a cookie sheet, leaving about 2 inches apart.
- Ising oyu index finger to make indents in each dough ball. Don't press all the way down to the baking tray otherwise the jam will spill through. TIP: wet your finger to prevent sticking.
- Add about ¼ tsp worth of jam in each indent.
- Bake for 15 minutes or until edges are golden brown.