These Thumbprint Cookies are a classic, crowd-favorite holiday dessert! Traditionally filled with any number of delicious jams and baked to soft, fluffy perfection
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a stand mixer with the paddle attachment cream butter and sugar until light and fluffy, 1-2 minutes.
Add in egg yolk and vanilla and mix until combined. Make sure to scrape down the sides of the bowl.
Add in the salt and flour and mix until the dough is completely combined.
Form dough into 1 tablespoon balls and place onto the baking sheet. Using either you thumb or a 1/2 teaspoon press indentations in the center of each cookie.
Fill each cookie with 1/2 tsp of your favorite jam or preserves. We did strawberry, blueberry and apricot jam.
Place in the oven and bake for 8-10 minutes or until the cookies look set and look slightly golden brown.
Allow cookies to cool completely on cookie sheet then enjoy!